Kale + Cashew Pesto
Ingredients
Ingredients:
- 2 cups firmly packed kale**
- ¾ cup firmly packed basil leaves
- ¾ cup raw cashews
- 1 Tablespoon lemon juice
- 1 clove garlic minced
- ½ teaspoon sea salt
- ½ teaspoon crushed red pepper
- ½ cup olive oil
- **curly or elephant or any combo
Instructions
Directions:
- Put all ingredients except oil in food processor and pulse until mixture begins to come to together.
- Run processor while slowly pouring oil into bowl. Continue to process until desired consistency. You may not need all of the oil.
- Store in air tight container in fridge for up to one week.
- Freeze extra pesto in ice cube trays and then pop out into zip locks. It will last 3-6 months, depending on the quality of your freezer.