Kale, Cashew & Wakame Pesto

I often feel sorry for curly kale which is far uglier than the more noble and trendy cavelo nero, red Russian or lacinato variaties. It is however the kale which we all probably avoided and then slowly embraced as we grew up, pretending to enjoy it raw covered in lemon juice (which was never going to do to soften the tough curly kale). Kale is wonderfully good for you and in our humble opinion is best eaten cooked except in this one circumstance where is is blitzed with oil, cheese, lemon juice and nuts to create a delicious peppery pesto which brims with goodness and flavour. The addition of wakame seaweed gives the pesto a coastal flavour of salt and sea.




  • 2 cloves of garlic

  • 60g Curly Kale, stalks removed

  • 30g dried wakame, soaked in water and drained.

  • Juice of 1 lemon

  • 60g cashew nuts

  • 3 tablespoons of rapeseed oil

  • 60g of hard farmhouse cheese such as a Glebe Brethan or a good quality Gruyere or Parmesan.



Add all the ingredients to a food processor and whizz until well combined but not too processed. Add more oil to loosen up the mixture if needed.

Add to pasta, soups or dollop atop a cracker.