Kale Pesto

Kale takes on a brilliant green colour when cooked and is widely available at this time of year. The cashew nuts add a little creaminess to balance the peppery kale.

Ingredients

• 1 bag kale (mine was 200g)
• 1 cloves garlic
• 6 tbsp oilive oil
• juice ½ lemon
• 2 handfuls cashew nuts
• salt and pepper

Method

1. Wash the kale and remove any large stalks - these will not blend and will make the pesto hairy!
2. Either steam the kale or boil in salted water for a few minutes.
3. Drain and place in a food processor.
4. Place all the other ingredients in and blend until smooth.
5. Season with salt and pepper to taste.
6. Add more oil if you want a more runny consistancy.
7. Stir through some gluten free pasta.
8. Store any left over in the fridge and add to sandwiches, salads, chicken etc.

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