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Kale and cashew pesto recipe

By Gabriella Du Toit

10’ Prep time

10’ Cook time

20’ Total time

187 Calories

1 Serving

Gabriella Du Toit 0 Followers

Step by Step

Step 1

Put the cashews in a food processor and pulse until finely ground. Add the kale, garlic, lemon zest, red pepper flakes and 1/4 teaspoon salt and pulse until finely chopped. Add the pecorino and pulse to combine. With the motor running, slowly stream in the olive oil and process until combined. Transfer to a bowl.