Makes about 1 cup.

Ingredients:

• ½ cup cashews, toasted
• 1 garlic clove, minced
• 4 cups kale, packed, roughly chopped
• ¼ cup Parmesan, grated
• Zest of half a lemon
• ½ – 1 cup extra virgin olive oil
• Salt and pepper

Directions:

Heat a frying pan over medium heat and add the cashews. Toast for just a couple of minutes until they are just turning golden and fragrant. Then set them aside to cool. Add the cashews, garlic, kale, Parmesan and lemon juice to the bowl of a food processor and pulse until you have rough paste. With the motor running drizzle in the olive oil in a steady stream until you get the consistency that you like. I used about 3/4 of a cup. Season to taste with salt and pepper. Stir through pasta with just a splash of the pasta water and sprinkle with a little Parmesan for a speedy weeknight dinner.