Kale Pesto with Artichoke & Cilantro
15 min
Vegan
3264
For 2 Portions
40 g
kale
40 g
artichoke heart, quartered
20 g
cilantro, fresh
20 g
cashew, unsalted
1/2
lemon
3 tbsp
olive oil
1/2 clove(s)
garlic
1/4 tsp
chili flake
pepper
salt
1. All set?
2. Toast cashews in a dry pan until golden.
3. Wash kale, shake dry, and remove leaves from stem. Then, chop roughly.