Pesto with crackers

Helloooo Sunday! The rain has finally stopped and it feels much more appealing to leave my house today. I spent my morning working out with some good friends at our Super Sundays Workout. I am also feeling under the weather again….. all I want to do is drink tea and make my throat feel better. Why is January always to the worst month for getting sick?! Anyway, about this pesto…..It’s the BOMB! 😉 Have you tried cashews instead of pine nuts? This is my first time and it made the pesto so smooth and creamy. The trick is to soak the cashews for a minimum of 2 hours before making this recipe. I like Kale but kale doesn’t like me that much.  You can’t go anywhere these days and not hear or see the health benefits of kale, the world is in LOVE with kale right now. I find it very hard to break down in my tummy especially with my inflamatory bowl disease, so I try not to eat it raw too often. I do however find it mush easier to digest if it is steamed and then pureed. It makes this pesto super green and you can’t even taste the kale! This takes your pesto’s health benefits up a notch. So go make this pesto and spread it on everything….. It ‘s also good on pizza. 😉

Kale pesto ingredients

Kale and Cashew Pesto
Recipe type: Pesto
Cuisine: Vegetarian, gluten free
Serves: 1 cup
  • 2 cups of fresh kale
  • 1-2 cloves of garlic, crushed
  • ½ cup of parmasean cheese
  • ½ cup of olive oil
  • ½- 1 shot glass of water
  • ¾ cup of soaked raw cashews
  • 1 tsp of salt
  1. Mix all of the ingredients together in your blender or nutria-bullet.
  2. If you are having a hard time mixing it, add a bit more water or olive oil till it is smooth and creamy but not runny.
  3. Serve right away or refrigerate and serve later. (I love this pesto on my flax crackers)

Kale and Cashew Pesto