Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Kale and Cashew Pesto
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- Total: 10 min
- Active: 10 min
- Yield: about 1 cup
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 249
- Total Fat
- 24 g
- Saturated Fat
- 5 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 11 mg
- Sodium
- 162 mg
Make a hearty sauce by using kale in this cashew-and-pecorino pesto.
- Total: 10 min
- Active: 10 min
- Yield: about 1 cup
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 249
- Total Fat
- 24 g
- Saturated Fat
- 5 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 11 mg
- Sodium
- 162 mg
Ingredients
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.
