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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


  • 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



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.



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