Kale & Basil Pesto with Miso

Great as a topping for pizza or flatbreads, or stir through pasta


50g cashew nuts
100g kale – stalks removed
30g basil
2 cloves garlic
1 teaspoon miso
Juice of half a lime
2 tablespoons olive oil
½ teaspoon salt


Put the cashews in a bowl, cover with boiling water from the kettle, and leave for at least an hour

Put the kale into another bowl and cover with boiling water, leaving for 10 minutes until tender

Drain the cashews and kale, and place in a food processor along with the basil, garlic, miso, lime juice, olive oil and salt. Blend for 3-4 minutes until smooth, but retaining a little texture

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