This pesto is great for hot or cold pasta, meat, seafood, cheeses, vegetable, pizza, wraps and sandwiches. Also can use as a dip with crackers, chips and vegetables.
Preparation times; under 10 mins.
150 g fresh kale ( I used organic kale from my garden)
½ cup (120 ml) Avocado oil or choice of cooking oil
100 g roasted cashew nuts or choice of nuts
50 g grated parmesan cheese
2 (15) tabs lime or lemon juice
1 small clove garlic
½ level tsp ground pink Himalayan salt or choice of salt
¼ level tsp freshly ground black pepper
1. Wash kale and roughly chop kale with the stem.
2. Place kale, garlic, nuts and oil in a food processor. Press the pulse button few times. Until desired consistency, not a puree.
3. Scrape the mixture into a bowl, mix with parmesan cheese, lime juice, salt and black pepper to taste.