Basil & garlic are in season, so this is the perfect time of year to make pesto! I adapted this lemon zesty, non-dairy, vegan recipe from the Whole Life Nutrition cookbook (2nd Ed.), using walnuts in place of pine nuts and adding a few leaves of kale for extra nutritional value. Ingredients: - 3 cups of fresh basil leaves (tightly packed) - 3 leaves of "curly" kale (de-ribbed) - 1/2 cup of walnuts - 3 fresh garlic cloves (large) - 2 tsps lemon zest (organic lemon) - 1/2 tsp s