Kale Pesto

1 c packed fresh basil
1 c packed fresh parsley 
2 c packed kale*
1/4 c sunflower seeds*
3 large cloves garlic
2 Tbsp lemon juice
1/4 nutritional yeast 
1 tsp sea salt (plus more to taste)
1/4 c olive oil 
1/4 c (ish) water 

Blenderize- the basil, parsley, kale, seeds, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a paste forms.

Add olive oil a little at a time Then add 1 Tbsp water at a time until the desired consistency is reached - a thick but pourable sauce

Taste and adjust flavor as needed

Store covered in the refrigerator up to 5 days. After that, pour into ice cube molds, freeze, and store in the freezer up to 1 month or more.