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Roasted Red Pepper & Kale Pili Pesto
- 2 cups jarred roasted red peppers with the juice & oil
- 1 bunch of kale
- 1/2 cup pili nuts
- 2 tsp salt
- Place all ingredients in a food processor and process until desired consistency is reached.
- If using a small processor, create pesto in 3 smaller batches
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- Prepare tofu noodles according to package directions or boil regular noodles
- Drain & toss pasta/noodles with 1/2 cup to 1 cup of prepared pesto
- Top with 1/3 cup of sprouts