Kale and Basil Pesto
4 from 9 votes

Kale and Basil Pesto

Author Cooks with Cocktails


  • 1 bunch kale
  • 1 handful basil
  • 1/2 cup raw cashews
  • 1/2 cup grated parmesan
  • 2 cloves garlic
  • juice of 1 lemon
  • 1 tsp salt or more to taste
  • 1/2 cup olive oil or more to your desired consistancy


  1. Wash the kale well and take out the spines. Tear it up and put it in the food processor. If it doesn't all fit, give it a whiz and then push the rest in.
  2. Add the rest of the ingredients to the food processor and whiz it up really well. Drizzle in a little more olive oil if desired and taste it to adjust the seasoning if need be.
  3. Store it in the fridge in a mason jar with a tight lid or something similar.