Mexican Twist Kale Pesto
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
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