Prep Time – 20 minutes
Cooking Time – 15 minutes
Yields – 2 to 3 persons

Pesto Ingredients
1/3 cup of pine nuts
1 cup of fresh basil leaves
1 clove of garlic
3 tbspn of extra virgin cold pressed olive oil
salt

Salad Ingredients
1 cup of cooked couscous (use corn couscous for gluten free)
1 cup of kale (washed and leaves roughly removed from the stem)
1/2 lemon
salt, pepper and crushed dry chili flakes
3 tbspn of extra virgin cold pressed olive oil

Pesto Directions
1. Grind the pine nuts in the grinder
2. Add the other ingredients in and blend into a paste (not too smooth)

Salad Directions
1. Massage the kale leaves with olive oil and lemon juice
2. Mix the couscous and kale leaves
3. Add the pesto, salt, pepper, chili flakes and olive oil