Dinner or lunch in 10 minutes?! While you are cooking your pasta, prepare this delicious, homemade kale and cashew pesto!
Vegan, soy free, gluten free | Serves 5-6 | SAUCE
Ingredients:
- 140g destemmed kale
- 1 clove of garlic
- 40g cashew nuts
- 1 lemon, zest and juice
- Salt and pepper
- 1/2 teaspoon oregano
- 50ml olive oil
Steps:
1.Add all the ingredients (except from the oil) in a food processor and blend.
2.While blending add the oil gradually.
3.Stop and scrape the edges with a spatula or spoon as needed.
4.Once everything is blended, taste and adjust the seasoning to your preference.
5.Use it in pasta dishes or spread it on a toasted bread.
6.Store it in a jar in the fridge for up to 5 days.
Enjoy!
