kale & chili cook off

How cool that my town honored National Food Day with a cook off.  It was so inspiring to be surrounded by fabulous foodies.   A delicious butternut squash and kale soup won--yum!

I shared my kales pesto with zucchini noodles.

Kale Pesto (raw, dairy and gluten free)

ingredients:

12 large kale leaves

3 cloves of garlic, peeled

1 cup extra virgin olive oil

½ cup walnuts (can substitute with pine nuts, sunflower seeds)

salt to taste

instructions:

Combine ingredients together in either a food processor or

blender until smooth. Enjoy with zucchini noodles, traditional pasta

spread on bread, crackers or use as a dip.

Can be served warm, cold or room temperature.

Enjoy!