Kale and cashew pesto
Kale and cashew pesto
Dinner or lunch in 10 minutes?! While you are cooking your pasta, prepare this delicious, homemade kale and cashew pesto!
Soy free, gluten free | Serves 5-6 | SIDE
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!
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