Kale Pesto

1 small shallot

1 clove of garlic

1/8 cup slivered almonds

2 cups kale

1 cup unsweetened almond milk

8 fresh basil leaves

1/3 cup nutritional yeast flakes

2 ounces Daiya Jack Wedge Style Cheese

1.     Dice the shallot and garlic and add to a dry heated pan on medium-high heat with the slivered almonds. Stir occasionally until the shallots are translucent.

2.     Add the 2 cups of kale and stir occasionally.

3.     Once kale has wilted remove pan from heat and add the almond milk.

4.     Add the mixture to a blender or food processor. Add the fresh basil and pulse until smooth.

5.     Add the mixture back to the pan and stir in the nutritional yeast flakes.

6.     Add the Daiya cheese and stir until melted.