Kale & Basil Pesto

I bought some beautiful fresh basil and kale from the Organic Farmers Market this morning, so HAD to make this delicious pesto!!

3 Cups Organic Fresh Basil
2 Cups Organic Fresh Kale Leaf (stem removed)
1/2 Fresh Lemon, Juiced
1 Clove Garlic
1/4 Cup Raw Cashews
2 Tablespoons Toasted Pine Nuts
1/2 Birds Eye Chilli (we love heat & add chilli to everything – you can omit for a more traditional pesto)
1/4 Cup Extra Virgin Olive Oil (or more if mix is a little dry)
1 Tblsp Nutritional Yeast
Generous Pinch Himalayan Pink Salt
Generous Pinch Cracked Black Pepper

Blend all ingredients in food processor or blender until desired consistency – I prefer mine a little chunky rather than a smooth paste. If you find it is too thick and not blending down well enough, add a little more olive oil. You can vary the nuts in this pesto as well (the cashews make it nice and creamy), I love almonds but you could also use brazil nuts etc. Store in the fridge in a sterilised airtight glass jar for up to 2 weeks.