This recipe is of course different in flavour to the traditional basil pesto, but I have mimicked some of the typical flavours. Cashew nuts, when blended through food, can have a sort of parmesan flavour and they also give a beautiful creaminess.
Kale and cashew pesto
Makes 2 cups
- 3 cloves garlic
- ½ cup (75 g) unsalted raw cashews
- 3 cups (210 g) packed kale, roughly torn
- juice of 1 lemon
- 1½ cups (375 ml) olive oil
- sea salt
Put the garlic, cashews and kale into a food processor and pulse until finely chopped. Add the lemon juice and olive oil and blitz to combine.
Have a taste and adjust with salt and a little more lemon juice if needed.
TIP: The pesto will keep for up to 1 week in an airtight container in the fridge.