Kale Pesto

• 2½ to 3 cups [100 g] chopped kale or Tuscan black cabbage
• Scant ⅔ cup [

Cut the thick stems from the kale or Tuscan black cabbage and pull off the rest of the leaves.

Put the pine nuts, nutritional yeast, garlic, and kale into a food processor and whizz until finely chopped.

With the motor still running, drizzle in the oils and lemon juice. Add salt to taste.