potatoes and heirloom carrots.
2 cups packed baby kale
1/4 cup fresh basil
1T fresh garlic, minced
1T lemon juice
2T olive oil
1/4 cup nutritional yeast
Sea salt and black pepper to taste
Soak the nuts in warm water for at least an hour.
Combine all ingredients in a food processor and puree
Let stand 30 minutes before using.
Seasons to taste.