Yuba makes a great gluten-free “pasta”. This is probably the most nutrient-rich pasta on earth!
1 bunch lacinato kale, veins removed
3 cloves garlic
2 teaspoons kosher salt
black pepper, ground
1/2 cup EVOO
1/2 cup pine nuts, toasted
4 sheets fresh Hodo yuba, sliced ¼ inch strips
Blanch kale and half the garlic in salted boiling water, 3 minutes. Transfer to a food processor and puree with remaining garlic, salt, pepper and EVOO. Toss pesto with yuba strips and pine nuts.
Credits: Flavor Explosions