Chilli-Flecked Cashew and Kale Pesto
I am a huge believer that homemade is always best and that is especially the case when it comes to pesto. Pesto is one of those sauces-cum-condiments that is truly versatile both in terms of the ingredients you put in it and also it the way you use it.
This particular version uses cashew nuts and kale (very on trend of me, I know) which give all the creaminess you need without a load of cheese! This makes it not only so much healthier for you but also means you can make it for all your hippy vegan friends too. The addition of a touch of chilli really brings it to life and the hit of citrus packs the perfect punch. Use as a dip, a sauce for pasta, a marinade for chicken or fish, a salad dressing, the list is endless...
Chilli-Flecked Cashew and Kale Pesto
20g pumpkin seeds (or any other seeds of your choice)
60g kale, no stalks
20g cashew nuts
2 garlic cloves, chopped
juice of 2 limes
125ml rapeseed or olive oil
salt and pepper
1 red chilli, deseeded and finely chopped
Put the seeds and cashews into a dry frying pan over a medium heat. Stir for a couple of minutes until golden and smelling toasty. Put into a food processor along with all the other ingredients except the chilli. Blitz into a rough purée. Scrape into a bowl, stir in the chopped chilli and serve.
This particular version uses cashew nuts and kale (very on trend of me, I know) which give all the creaminess you need without a load of cheese! This makes it not only so much healthier for you but also means you can make it for all your hippy vegan friends too. The addition of a touch of chilli really brings it to life and the hit of citrus packs the perfect punch. Use as a dip, a sauce for pasta, a marinade for chicken or fish, a salad dressing, the list is endless...
Chilli-Flecked Cashew and Kale Pesto
20g pumpkin seeds (or any other seeds of your choice)
60g kale, no stalks
20g cashew nuts
2 garlic cloves, chopped
juice of 2 limes
125ml rapeseed or olive oil
salt and pepper
1 red chilli, deseeded and finely chopped
Put the seeds and cashews into a dry frying pan over a medium heat. Stir for a couple of minutes until golden and smelling toasty. Put into a food processor along with all the other ingredients except the chilli. Blitz into a rough purée. Scrape into a bowl, stir in the chopped chilli and serve.
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