Kale and Cashew Pesto pasta
Prep time
Cook time
Total time
I freeze large batches of this pesto for an easy dinner that will take me well into the winter months.
Serves: 4 servings
  • ½ bunch of lacinto kale, about ½ pound, stalks removed and roughly chopped
  • 1 large bunch of basil, stems removed (about 2 ounces)
  • ½ cup toasted pine nuts, divided in half
  • ½ cup raw cashews
  • 1 tablespoon sherry vinegar
  • 3 cloves garlic
  • ⅓ cup extra virgin olive oil
  • zest and juice of 1 large lemon
  • ¾ teaspoon kosher salt
  • ½ teaspoon pepper
  • 8 ounces of your favorite pasta
  • parmesan cheese for serving
  1. Add the kale, basil, ¼ cup of the pine nuts, cashews, sherry vinegar, garlic, olive oil, lemon zest and juice and salt and pepper into the bowl of a food processor and process until smooth.
  2. Cook the pasta according to the package directions and reserve 1 cup of the cooking liquid.
  3. Stir a few tablespoons of the pesto into the pasta and thin with the reserved pasta cooking liquid until the pesto coats the pasta well. To serve sprinkle with the rest of the pine nuts and a shaving of parmesan cheese.
Recipe by Scaling Back at https://www.scalingbackblog.com/kale-and-cashew-pesto-pasta/