Pesto Kale Chips
This sauce is also good on zucchini noodle pasta, and the recipe should stay fresh for a couple weeks in an airtight container or zip-top bag.
INGREDIENTS | SERVES 4
- 6 cups kale
- 1 cup pine nuts
- ¼ cup nama shoyu
- ¼ cup lemon juice
- ¼ cup olive oil
- 1 tablespoon onion powder
- 1 clove garlic
- ½ teaspoon salt
- ¼ cup fresh chopped basil
Remove the stems from the kale and tear the leaves into big pieces. Place in a large bowl and set aside.
In a blender or food processor, blend all remaining ingredients, except the basil, until smooth. Add the basil last and briefly pulse until well mixed.
Mix the sauce with the kale. Use your hands to ensure the kale is well coated with the sauce.
Place the kale on dehydrator trays. Dehydrate at 115°F for 4 hours until dry.
PER SERVING:
Calories: 417 | Fat: 37 g | Protein: 9 g | Sodium: 1,235 mg | Fiber: 4 g
