This is pesto, without the oil added. Still the same great taste but firm enough to hold its own when stuffed into meatballs or a chicken breast and baked in the oven.
I used cashew nuts for this recipe but you could also use pine nuts or walnuts.
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- 50 grams Unsalted Cashew Nuts
- 20 grams Fresh Basil Leaves
- 20 grams Kale
- 2 Tablespoons Lemon Juice
- 1 pinch Fine Sea Salt