• 1 bunch lacinato kale, stems removed
  • 3 cloves garlic, peeled
  • 2 Teaspoons kosher salt
  • 1/2 Teaspoon ground black pepper
  • 1 Cup extra-virgin olive oil
  • 8 sheets or 12 ounces yuba, cut into thin strips
  • 1/4 Cup pine nuts, toasted


Blanch the kale and 2 cloves of the garlic in salted boiling water, 3 minutes. Drain.
Transfer to a food processor and purée with the remaining garlic, salt, pepper and olive oil.
Toss pesto with yuba strips and top with the pine nuts.