Kale, cashews, and herbs make for a delicious and hearty pesto. The cashews do double duty by substituting for both the cheese and the pine nuts usually found in a classic pesto. Plenty of fresh basil, parsley, and kale pack a punch of healthy greens. This just might be our new favorite way to enjoy kale! Makes 2 cups of pesto, Serves 4.
Ingredients:
1 bunch of kale, about 2 cups of de-stemmed leaves
1 cup parsley leaves
1 cup basil leaves
1/2 cup cashews
2 cloves garlic
1 cup olive oil zest and juice of one lemon (about 1/4 cup juice)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1/4 cup cold water, as needed to thin
1 lb pasta, cooked according to package instructions
cherry tomatoes, halved ciliegine mozzarella balls, halved
Directions:
1. Blend all of the pesto ingredients together in a food processor. Drizzle in additional olive oil until the pesto is smooth. Add water to thin, as needed.
2. Stir the fresh pesto with cooked pasta.
3. Top with the halved tomatoes and mozzarella. Serve immediately.
