Ingredients (a small jar)

• 100 g / 3.5 oz. baby kale, possibly organic (even better if from your garden)
• 30 g / 1 oz. cashew nuts, toasted (I do this in the oven)
• A small garlic clove, peeled
• A generous pinch of sea salt
• 30 g / 1 oz. freshly grated Parmigiano-Reggiano
• 1 tablespoon fresh Meyer lemon juice or 2 teaspoons fresh lemon juice
• 1 tablespoon olive oil of good quality

Instructions

Wash kale and spin to remove excess water. Trim the stem.

In a food processor fitted with a steel blade, chop cashews and garlic. Add sea salt and baby kale and process until kale is finely chopped. Add cheese and lemon juice and process briefly. You will need to scrape the side of the bowl to make sure that the ingredients gets processed properly.

Add the oil through the feeding tube while pulsing the processor. I keep this pesto dry on purpose. Transfer pesto to a jar and refrigerate until ready to use. You can freeze some of it in an ice cube tray.

Go to the full post on pesto di cavolo riccio novello con anacardi / baby kale pesto with cashews