Kale and Cashew Pesto
Make a hearty sauce by using kale in this cashew-and-pecorino pesto.
- Total: 10 min
- Active: 10 min
- Yield: about 1 cup
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- Total: 10 min
- Active: 10 min
- Yield: about 1 cup
Ingredients
1/3 cup lightly toasted cashews
3 cups loosely packed kale
1 teaspoon chopped garlic
1/2 teaspoon lemon zest
Pinch of red pepper flakes
Kosher salt
1/2 cup coarsely grated aged pecorino
1/2 cup extra-virgin olive oil
Directions
- Put the cashews in a food processor and pulse until finely ground. Add the kale, garlic, lemon zest, red pepper flakes and 1/4 teaspoon salt and pulse until finely chopped. Add the pecorino and pulse to combine. With the motor running, slowly stream in the olive oil and process until combined. Transfer to a bowl.
