Copycat Trader Joe's Kale Cashew Pesto
Every year in late spring, my mother, sister and I attempt to put together a garden in our backyard. This comes in the way of planting cucumber seeds, lettuce, beans, tomatoes, and miscellaneous herbs in the small bed sectioned off at the edge of the grass and hoping, that by some stroke of luck, this will be the year that produce materializes. Much to our dismay, it does not and every year all we are left with is an array of un-blossomed vines in a sea of thriving herbs. From this, we have come to know two things: first that we do not possess, across all of our hands, even a single metaphorical green thumb. And second, there are a million ways to make use of fresh basil, which tends to grow in spite of that first thing. Basil mojitos, Caprese salads, grilled veggie pizzas. But there really is no more perfect use of fresh basil than homemade pesto. This is my take on the Trader Joe’s kale and cashew pesto, which, despite its name, still allows basil to be the shining ingredient. It is light, summery and so fresh tasting, it goes perfectly on anything and is the perfect use of overgrown herbs.
Ingredients
1/4 cup raw cashews
2 tbs warm water
Juice from 3/4 lemon
1 clove garlic
1 heaping cup kale
1 cup basil
1/2 tbs olive oil
Salt and pepper to taste
Directions
In a food processor, pulse on high cashews, warm water, lemon juice and garlic until smooth.
Add in kale, basil, olive oil, and salt and pepper to taste.
Store in a jar or container in the fridge from up to a week and have it on pasta or spread it on crackers or toast!!
