Kale Pesto

Serves 
4

Prep Time
10 minutes

Cooking Time

Total Time
20 minutes

Difficulty
Easy

Ingredients

– 100g cashew nuts
– 120g kale leaves, stems removed
– 1 lemon, juice
– 125ml olive oil
– pinch of salt
– 1 clove of garlic

Method

1. Toast the cashew nuts in a frying pan until golden brown, but be careful not to let them burn.
2. Allow the cashew nuts to cool then place all the ingredients into a food processor and blend for approximately 2 minutes or until the pesto becomes smooth and creamy (it is just as amazing if it’s still a little chunky).
3. Place into a sterilized glass jar or airtight container and store in the fridge for up to 2 weeks.