Lemon kale pesto

Ingredients

4 cavolo nero leaves

¼ cup cashews

Juice of half a lemon

2 tablespoons olive oil

2 tablespoons Angel Food parmesan

Instructions

1.     Cut the stems out of the cavolo nero leaves and chop the leaves roughly.

2.     Make the pesto by blending all the pesto ingredients in a small food processor until it’s the consistency you want. This recipe makes quite a dry pesto but you could make a softer smoother one by adding extra oil or a little water.

Notes

This will keep in the fridge for about 5 days.