Mexican Twist Kale Pesto

Ingredients

2 cups kale, coarsely chopped, raw or lightly steamed

1 cup cilantro, coarsely chopped

1/3 cup raw cashews

¼ cup grated parmesan

¼ cup extra virgin olive oil

1 green chili, diced, seeds removed

1 lime, juiced

2 cloves garlic, coarsely chopped

1 tsp sea salt

½ tsp cumin seeds

Method

Put all ingredients into a food processor and process until all ingredients are finely processed and blended.

Serve over pasta, quinoa, as a marinade for poultry or meat, as a sandwich spread, or as a dip.


Alex Picot-Annand, BA (Psych), Registered Holistic Nutritionist & Certified Life Coach

 

www.alexpicotannand.com