Last night, I decided to make something off the cuff, and it turned out quite well.
I had no idea if kale and chives would actually go together nicely, or at all. Turns out, they do.
It also turns out that if you have a little cashew cream already on hand, making pesto goes a looot faster!
My friend and I gobbled this dinner up in a flash.
|I served this with baked beans and sauteed chard with onions and mushrooms.|
1 large bunch of fresh chives
8 leaves fresh kale
1 c. homemade cashew cream (recipe below)
2 T. olive oil
1 t. salt
2 T. nutritional yeast
- In a food processor, pulse chives and kale until very small. Add cashew cream and process until smooth. Add oil, salt and nutritional yeast and continue processing until mixed well, scraping the sides as needed.
- After [gluten-free] pasta has been cooked, pour onto the drained pasta and mix well until the pasta is completely covered. Serve warm or at room-temperature.
1 c. raw cashews
up to 2 c. water
1 t. raw agave
1/2 t. salt
- Soak the cashews in enough water that they are covered with over an inch extra. Soak them for at least an hour, but overnight is optimal. When you are ready to process them, drain the cashews.
- Pour the cashews into a food processor and add the water, a half-cup at a time. Process and scrape the sides. Add the agave and salt and process until well-mixed. Add water until you reach the desired consistency. This will store in a glass, airtight container, for up to about 5 days in the refrigerator.