Kale and Cashew Pesto

Make a hearty sauce by using kale in this cashew-and-pecorino pesto.
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  • Total: 10 min
  • Active: 10 min
  • Yield: about 1 cup
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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


  1. 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.