Kale, Spinach & Cashew Pesto

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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vromans back

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Because I subscribe to vegetable delivery service, Farm Fresh To You, I get a huge box of locally-grown produce dropped at my door every two weeks.  It is a great way to force myself to eat lots of veggies.  Even though the boxes are only delivered every 14 days – I still find t hard to get through everything they send.  So – sometimes – a few items get sad & wilted before I can use them.   That was almost the case with the Roasted Rainbow Carrots with Thyme & Balsamic Glaze I posted yesterday – seen below.

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Last night – it was the kale that was sift & wilting & crying out to be put to good use.  I also had a ton of spinach in the fridge – so – I decided to make pesto.  I have posted a zillion pesto recipes over the last three years (my blog will be three years old this weekend!) and pesto can be used over pasta, on pizza, as a sandwich spread, on crostini, mixed into potato or pasta salads, mixed into mashed potatoes, in soups, on baked potatoes – endless ways, really.  I used it as a layer in my Grilled & Baked Eggplant Pizza Towers with Fresh Mozzarella & Basil Chiffonade last night (not reflected in the photo below) and it was delicious.

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Also – you can freeze it in small containers for future use.  Putting small portions into Ziplock sandwich bags & stacking them flat – like stacked books – is a great way to store it & save room in your freezer.

The color of this stuff is un-enhanced.  It really is this spectacular, emerald green!  Just imagine that tossed with some farfalle!  Also – it is a good way to trick kids into eating the less popular but more healthy vegetables.

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Kale, Spinach & Cashew Pesto

Makes about 2 cups – which is a lot


2 cups kale with the ribs removed

2 cups organic spinach

2-6 garlic cloves (depending on your taste for garlic)

1/4 cup grated Parmesan (or vegan alternative)

1/4 cup cashews (or almonds or pistachios or walnuts or pecans)

1/4 cup olive oil

1/4 cup water


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Blanch the kale in boiling water for 1 minute & then drain & put into cold water.  When it is cool enough, squeeze the water out & pulse it in a food processor a few times.

Toast the nuts in a dry pan – agitating them so they do not burn – for a few minutes or until they start to brown a bit & smell fragrant.  Do not burn them or the pesto will be bitter.  Pulse them into the Kale.

Add all the other ingredients & pulse until smooth.  You might need to add more or less water to get the desired consistency – which should be thick but smooth.  Season with S&P.

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