I love making this pesto when I have a bunch of kale in the fridge that needs to be used. It’s a nice variation on the classic and is also a great way to get in additional greens. This makes a lot of pesto, so you can either use it throughout the week to top grilled vegetables, toss through a bowl of pasta or use it as a spread on a sandwich. Alternatively, you can refrigerate the portion you expect to use the week of and freeze the rest.
If you don’t have nutritional yeast or do not like it, you can easily substitute in grated parmesan cheese.