Kale Parsley Cashew Pesto
Serves 315 mins prep15 mins cook
A quick and fresh meal featuring cauliflower gnocchi, langostinos, and a vibrant Kale Parsley Cashew pesto. This meal comes together in 15 minutes and is topped with crispy kale, arugula, avocado, hemp seeds, and tomatoes, making it a healthy and delicious option.
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What you need
Instructions
1: Preheat oven to 450°F. 2: Toss cauliflower gnocchi in olive oil and bake in a heated cast iron for about 15 minutes or until crispy. 3: In a bowl, mix langostino tails with mustard and almond milk yogurt. 4: For the crispy kale, add spices, toss in a teaspoon of olive oil, and bake in a cast iron pan for about 10 minutes. 5: To make the pesto, blend the lacinato kale, parsley, olive oil, cashew butter, lemon juice, salt, and garlic cloves in a hand blender until smooth. 6: Assemble the dish with crispy kale, arugula, avocado, hemp seeds, and tomatoes.View original recipe