Kale Pesto with Cashew and Parmesan

• Produce

  • 3 cloves Garlic
  • 1 bundle Kale

• Baking & Spices

  • 1/2 tsp Black pepper

• Oils & Vinegars

  • 1 cup Olive oil

• Nuts & Seeds

  • 1/2 cup Cashew nuts, toasted

• Dairy

  • 2/3 tsp Salt or less if you use parmesan

• Other

  • 1/3 cup Grated parmesan cheese omit or use hard vegan cheeses if vegan or vegetarian

Found on happykitchen.rocks

Description

Directions

• Using a food processor (for example, Philips Avance Collection Blender or an immersion blender, pulse chopped kale, toasted cashew nuts, salt, black pepper, garlic and Parmesan cheese (if using) until smooth. Gradually add oil until you like the consistency. Add more oil or more cashew nuts to adjust the consistency. Serve with pasta, bread, salads, sandwiches, potatoes, roasted or fresh vegetables, eggs, fish, soups, beans or anything else you like. Enjoy!