Kale and Cashew Pesto
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 187
- Total Fat
- 18
- Saturated Fat
- 4
- Carbohydrates
- 3
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 4
- Cholesterol
- 9
- Sodium
- 122
- Total: 10 min
- Active: 10 min
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.