This pesto might come off as a bit unusual sounding at first but it is absolutely spectacular. It came to be because I really wanted pesto but didn't have any of the common ingredients.
I always see that a step in recipes using kale is to discard the stems. Don't do that! The stems are full of vitamins and fiber, not to mention zingy flavours. I like to make pesto with mine using cashews. The cashews support the bright kale flavour by giving it a nice, full creaminess. They also cost less than pine nuts.
I know pesto is traditionally basil, thyme, etc. mixed with olive oil. But the other week I had some parsley and cilantro that I knew was going to go bad by the end of the week.
I love making fresh sun-dried tomato pesto. It is very simple to make. There are many ways you can use this pesto:
Pesto is a tasty sauce for pasta. Make it vegan by substituting soy parmesan "cheese'' or nutritional yeast for the traditional parmesan cheese. This page contains a vegan pesto recipe.
