I'm a huge pesto fan! I find it to be such a diverse ingredient in the kitchen, pairing it with pasta, potatoes, dressings, salads, stews, roasts and bakes; I always have one type or another lurking a kilner jar in the fridge. This is not the first pesto recipe I've blogged! Check out the following link for my previous pestos:
Basil & Almond Pesto
Parsley, Chilli, & Garlic Pesto
You may notice in each of those pesto recipes I have left out the Parmesan cheese component, and this recipe is no different. This makes the pestos vegan friendly.I adore Parmesan cheese, but my husband is not a fan, so I've learnt to exclude it.
I've upped the super powers though for this particular pesto, Kale & Cashew nut. You can't get healthier than Kale, and it's currently enjoying a moment as THEE go to super food. This is a super clean guilt free pesto that is packed full of nutrients. The cashews also really help bring a creaminess to the final pesto!
My fussy little three year old would live on pesto pasta given the chance, so this was the perfect way to sneak some kale into her diet. While she didn't take kindly to the change in taste in the first bite or two of her 'usual' pasta. By the end of the meal she had a happy belly and a happy mommy!! If it passed the Aoife Test, then it will please the very fussiest of little eaters!
- 50g of raw cashew nuts
- 1 large handful of chopped kale leaves (no stalks)
- 100ml extra virgin olive oil
- Salt & pepper
- 1 chopped garlic clove
- Juice of a lemon
- 3 tbsp of flat leaf parsley
- Simply place all ingredients into a food processor and blitz until the desired constituency. I like to stop just before it gets 100% smooth, for a little bit of texture.
- Store in a kilner jar, or similar, with a layer of oil on the top to preserve the pesto.
I also spread this on some salmon fillets, then baked as normal in the oven, it was really tasty.