Cashews are a sweet nut that helps to balance the sharpness of kale. I use Tuscan kale, which is mild and tender. It’s also called lacinato kale, black kale, or cavolo nero. This pesto is wonderful tossed with pasta, quinoa, roasted potatoes, or even spread on sandwiches.
This recipe is from my latest book, The Age Beautifully Cookbook, and it’s loaded with antioxidants (AO), which prevent and repair oxidative damage to cells caused by free radicals. Kale is practically a wonder drug, with all its antioxidant power from indoles (sulfur compounds), carotenoids, quiercetin, vitamin C, and a bonus helping of bone-building calcium. Olive oil is rich in heart-healthy monounsaturated fats and flavonoids. Basil contains lycopene, which appears to be particularly beneficial for prostate health.
Yield 1 cup
2 tsp. salt in a large bowl with water for rinsing
1 cup tightly packed whole basil leaves
½ cup unsalted roasted cashews
5 Tbs. olive oil
1 tsp. crushed garlic
¼ tsp. sea salt
1/8 cup grated Parmesan cheese
Rinse the kale in salted water. Drain and dry with paper towels
Place the kale and remaining ingredients except the cheese and 1 Tbs. of olive oil into a food processor bowl, Blend for 10 seconds or until the mixture is granular but not smooth.
Scrape down the sides of the bowl; add the cheese and the reserved Tbs. of olive oil. Blend for another 6-10 seconds until it becomes an emerald-colored paste.