Kale Pesto August 21 2015 by Simone Denny
This is such a tasty pesto and a great way to include healthy greens into your every day diet. This is a nutrient dense dip with all the health benefits from the kale, omega fatty acids and antioxidants from the olive oil and healthy fats and protein from the cashew nuts.
You can use either curly kale or cavolo nero (also called Tuscan kale) which has longer, flatter leaves - both work well.
Gluten Free, Dairy Free, Paleo
1 medium bunch of Kale (about 400 - 500g)
1 cup of raw cashew nuts
1/2 - 3/4 cup of good quality extra virgin olive oil
2 - 3 tablespoons of lemon juice (about 1 lemon)
1 teaspoon of salt
Optional - if you are not dairy free you have the option to add 1/2 cup of finely grated parmesan cheese but it is not required.
Remove large stems from the kale and add the remaining leaves to the food processor (the kale should fill most of the bowl).
Add the remaining ingredients (start with 1/2 cup of olive oil) and blend until your desired consistency. You may need to add a bit more olive oil and salt, do a few taste tests.
Store in an airtight container and serve at room temperature. You can always add more olive oil to serve.
As mentioned in blog, my top tip is to use a really good quality tasty extra virgin olive oil in this recipe, it makes a big difference.