Kale, cashew and walnut pesto
A simple, mostly raw pesto, heavy on the greens. Pictured here with a maple and tamari roasted tofu, red
potatoes and heirloom carrots.
potatoes and heirloom carrots.
Ingredients
2 cups packed baby kale
1/4 cup fresh basil
1T fresh garlic, minced
1T lemon juice
2T cashews
2T walnuts
2T olive oil
1/4 cup nutritional yeast
Sea salt and black pepper to taste
Directions
Soak the nuts in warm water for at least an hour.
Combine all ingredients in a food processor and puree
until smooth.
Let stand 30 minutes before using.
Seasons to taste.
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