Recipe By Chef Anna Buss
- 2 cups, tightly packed fresh kale leaves
- 2 cups, tightly packed fresh arugula leaves
- 1 clove of green garlic
- ½ cup of cashews
- 1 cup of EVOO
- 1 tbsp champagne vinegar
- ¾ tsp kosher salt
- Parmigiano Reggiano
Wash greens and de-stem the kale. Bring roughly 2 quarts of salted water to a boil. Blanch kale and arugula separately for about a minute or until the leaves become a deep green. Drain leaves into a colander and run cold water over them. Press leaves to remove excess water and let drain. Meanwhile, bring a saute pan to a medium heat, add raw cashews and a pinch of salt. Occasionally, move the pan around to prevent the cashews from burning.
Toast until you start to smell a nutty aroma and the cashews have browned on either side. Remove from pan and let cool. Mix all ingredients in a blender until smooth. Cook your pasta of choice according to the instructions on the box. When pasta is ready, strain and immediately toss with a little olive oil and salt. Add pesto to coat and garnish with parmesan. Store any remaining pesto in an airtight container in the refrigerator for up to a week. If you wish to preserve a large batch of pesto, portion it into ziplock bags and freeze for up to a year.