*This recipe makes 2 servings of salad with pesto leftover!

Ingredients:
1 bunch leafy green kale
3/4 cup cashews
1 1/2 ounce fresh basil leaves (remove stems)
1 lemon, juiced
drizzle of olive oil
salt and pepper

 Instructions:

1. In food processor or blender add the basil, cashews, lemon juice and olive oil, season with salt and pepper and blend until smooth
2. Remove the kale from the stems and tear the kale into small pieces, the smaller the better.  Drizzle in some olive oil and really rub it into the leaves.
3. Spoon 4 tablespoons of the pesto into kale and toss well. Massage the pesto into the kale and then portion half of it to enjoy now and then save the rest for lunch tomorrow!

*you can store the remaining pesto up to 1 week.

Macros Per Portion:
Calories: 157.1
Carbs: 6.3 g
Net Carbs: 5.1 g
Fat: 14 g
Protein: 3.7 g