4 cups kale
1 tsp. lemon zest
2 Tbsp. lemon juice
¾ cup roasted cashews (unsalted)
1 tsp. honey
Extra-virgin olive oil
Salt and freshly ground black pepper to taste
• Tear or cut the tough spine off of the kale leaves. Tear the leaves into manageable pieces, wash and spin or pat dry. Place in the food processor, along with the lemon zest and juice, the cashews and the honey. Pulse a few times until the kale and cashews are chopped.
• With the processor running, drizzle about 2 to 3 tablespoons of olive oil through the chute until the pesto reaches the consistency you desire. (I like a thicker pesto if using it on chicken or as a dip but a bit thinner for a pasta sauce.).
• Season to taste with salt and pepper.