Kale Pesto with Cashews

Ingredients:

• 1/3 cup lightly toasted cashews
• 3 cups loosely packed kale
• 1 teaspoon chopped garlic
• 0.5 tsp lemon zest
• A pinch of red pepper flakes
• 0.5 cup coarsely grated aged pecorino cheese
• 0.5 cups extra-virgin olive oil

Preparation:

1. Place the cashews in a food processor and process until finely ground. Add the kale, garlic, lemon zest, red pepper flakes, and 1/4 teaspoon salt.
2. Add the pecorino and pulse until fully incorporated. With the processor running, slowly pour in the olive oil and pulse until smooth. Transfer the pesto to a bowl.