Add all ingredients to food processor or blender and process until smooth, or desired texture is reached. Add additional salt to taste, then enjoy!
Store in an air tight container in the refrigerator for 5-7 days.
Freezing Instructions
Prepare the pesto, then transfer to a freezer safe jar or freeze in individual cube servings with an ice cube tray or Souper cube trays! When stored in an airtight container in the freezer, pesto will last for up to 6 months.
Notes
**Kale substitutions - use spinach, mixed greens, collard greens - really any kind of green will work here. If using kale or any green with a tough rib/stem, remove it before hand to prevent your pesto from tasting bitter.
**Almond butter substitutions - You can use cashew butter, sunflower seed butter, or even whole nuts like walnuts or pine nuts. I highly recommend using a nut or seed butter over using whole nuts because it doesn't need to be broken down and is the nut or seed in it's creamiest form. Just be sure to use a nut or seed butter that does not contain additives. The only ingredients should be nuts and maybe salt.
Serving size is 2 tablespoons. This recipe makes a total of 600 grams or 2 1/2 cups.