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October, 2017 RECIPE OF THE MONTH

Yields 2 cups

Serves 8
as an appetizer

• INGREDIENTS •

9 oz Lacinato Kale
8 oz Cashews, Toasted
4 oz EVOO
4 oz Parmesan
Salt & Pepper to Taste

• Extras •

Grilled Bread, Cashews, Pickled Onions, Citrus Segments, Herbs
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Kale Cashew Pesto

Once you go homemade pesto, you never go back! This savory spread is not only delicious but also versatile. We love it on toasted bread, but the opportunities are endless - pasta, chicken, vegetables, you name it! Our kale cashew pesto is a perfect addition to any fall dish no matter the size.

METHOD

1

Blending the pesto

  • Blend kale, cashews, EVOO, parm, salt & pepper in a food processor or blender to desired consistency
2

Grilling the Bread

  • Slice bread 1/2 inch thick
  • Brush with olive oil and salt
  • Place on a hot grill or broiler
3

Assembling!

  • Smear pesto on bread
  • Garnish with cashew, citrus, pickled onions, herbs