StarInfiniteFood

1: Heat olive or coconut oil over a pan (preferably cast iron) over medium-medium high heat.

2: Smear pesto on the tortillas.

3: Add dairy-free mozzarella and a couple of sliced tomatoes.

4: Cook for about 30 seconds to 1 minute.

5: Fold over and serve topped with fresh basil and scallions.

6: To make the pesto, combine kale, chopped fresh basil, 5 tablespoons olive oil, 3 tablespoons chopped roasted almonds, 1 clove chopped garlic, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1 tablespoon coconut aminos in a processor or blender.

7: Process or blend until pesto forms.