Ingredients
- 4 cups kale (chopped)
- 6 cloves garlic (crushed)
- 1/4 cup cashews
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1/2 cup olive oil
- 1/4 cup water
- 1/4 cup parmesan / nutritional yeast
Instructions
- Begin preparing the pesto by adding the kale, garlic and cashews to a blender or food processor.
- Blend for 30 seconds.
- Next add the salt, pepper, olive oil and water and blend until all the ingredients have been incorporated.
- Finally add the parmesan cheese and pulse for 5-10 seconds to combine.
Notes
- One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6, 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.
- If you use the pre- seasoned cashews you can reduce the salt and pepper added to the recipe.
- I frequently used parsley instead of kale because it grows in abundance here and doesn't suffer from whitefly.
- If you soak the cashews in the water (hot), it makes it easier for the blender to chew up the rest of the ingredients.