Cilantro Kale Pesto


1 package Fusilli pasta (or favorite pasta)
1 bunch Cilantro (rinsed)
1/2 bunch Tuscan Kale (rinsed)
1/4 cup Nutritional Yeast
1/4 cup Raw Sunflower Seeds
2 tsp Salt
1/2 cup-1 cup Olive Oil
4 cloves Garlic
1 Roma Tomato (chopped)


  1. Cook pasta as directed on packaging.
  2. While pasta is cooking, place cilantro, kale, nutritional yeast, sunflower seeds, and salt in food processor. Turn on and slowly poor 1/2 olive oil. Add garlic. Continue to process while slowly pouring olive oil until creamy. Taste and adjust with salt
  3. Place cooked and drained pasta in large bowl. Add pesto and mix
  4. Put chopped tomato on top of served dish.
  5. Add favorite veggies by cooking in a separate pan and adding to cooked pasta and pesto before mixing

Recipe courtesy of Camille Raquel