Vegan Quesadilla with Kale Mint Cashew Pesto and Pea Sprouts

1. **Prepare the Kale Mint Cashew Pesto:** In a blender, combine 1 cup kale leaves, 1/4 cup mint, 2 tablespoons raw unsalted cashews, 1 teaspoon miso paste, the juice of 1 small lemon (or a splash of apple cider vinegar), and 2 tablespoons extra virgin olive oil. Blend until smooth.
2. **Assemble the Quesadilla:** Lay one almond flour tortilla flat. Spread a desired amount of the prepared kale mint cashew pesto over the tortilla. Top with an estimated 1/2 cup of vegan mozzarella and a sprinkle of pea sprouts. Place the second almond flour tortilla on top.
3. **Cook the Quesadilla:** Heat a pan over medium heat and add about 1 tablespoon of olive oil. Carefully place the assembled quesadilla into the hot pan. Cover the pan and cook until the vegan mozzarella is melted and the tortillas are lightly golden and crispy, flipping once if desired to ensure even cooking and melting.
4. Serve hot.