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)
Recipe by The Tray Chic at http://thetraychic.com/2015/01/26/kale-and-cashew-pesto/