Kale & Cashew Pesto

Kale & Cashew Pesto

April 11, 2020
Author - Arena Walton

15 minutes

150g Kale, washed

Handful fresh basil or coriander (optional)

20g Garlic, crushed

250g Cashew nuts

250ml Extra virgin olive oil

3 T Lemon juice or apple cider vinegar

¾ tsp sea salt

Place all ingredients in a food processor and process until smooth. Serve as a dip, use in a recipe or dressing. Store in the fridge for up to 2 weeks.