120gr3 cups tuscan lacinato kale, chopped, ribs and stems removed
15gr½ cup fresh basil
70gr½ cup extravirgin olive oil
50gr½ cup parmigiano cheese, grated
120gr¾ cup cashews, whole, toasted
Place the kale in a food processor. Add the parmigiano, a pinch of salt, garlic, cashews, the lemon juice, olive oil and the fresh basil leaves.
Start working with a couple of pulses and if necessary add a tablespoon of cold water. It is important not to add too much water, maximum two tablespoons since we do not want the pesto to become too saucy. The oil and lemon juice should be enough to blend the ingredients.
You can process the ingredients in two or three parts, depending on the capacity of your processor, remember just to put a little of all the ingredients to amalgamate them very well.
Taste pesto and adjust of salt, then place it in a jar or glass container. Add a splash of olive oil on top if you not using your pesto immediately and store it in the fridge to consume in the next 3 days.