Kale Pesto with Cashews
Votes: 1
Time: 10 min.
Complexity: easily
Quantity: 600 gr.
Complexity: easily
Quantity: 600 gr.
Nutritional value per serving:
Calories 249, total fat 24 G., saturated fats 5 G., proteins 5 G., carbohydrates 4 G., fiber 1 G., cholesterol 11 mg, sodium 162 mg, sugar 1 G.
Calories 249, total fat 24 G., saturated fats 5 G., proteins 5 G., carbohydrates 4 G., fiber 1 G., cholesterol 11 mg, sodium 162 mg, sugar 1 G.
This thick and rich sauce made with kale, cashews, and pecorino cheese comes together in just 10 minutes. Simply blend all ingredients until smooth. It's a great, milder alternative to traditional basil pesto. Spread it on bread, add it to pasta, soups, or salad dressings.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/3 cup lightly toasted cashews
- 3 cups loosely packed kale
- 1 teaspoon chopped garlic
- 0.5 tsp lemon zest
- A pinch of red pepper flakes
- 0.5 cup coarsely grated aged pecorino cheese
- 0.5 cups extra-virgin olive oil
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Recipes with similar ingredients: kale, cashew nuts, Pecorino Romano cheese, lemon zest, garlic
Cooking the dish according to the recipe:
- Place 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.
- Add the pecorino and pulse until fully incorporated. With the processor running, slowly pour in the olive oil and pulse until smooth. Transfer the pesto to a bowl.
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