Kale & Cashew Pesto
Ingredients
- 3 kale leaves any type of kale / or 1 big handful of spinach
- 1/2 cup of basil
- 1/3 cup cashews
- ¼ cup nutritional yeast parmesan cheese
- 2 cloves of garlic
- Juice of ½ of a lemon
- 4 tbsp olive oil
- 4-5 tbsp of water
- salt to taste
- fresh ground pepper to taste
Instructions
- Combine all ingredients in a blender or a food processor. Process until smooth. Stop if necessary and stir with a spoon.
- Store in airtight container in a fridge up to 5 days.