3 c warm water
60 g shredded kale leaves
1 lt boiling water
.25 c olive oil
Clove of garlic, peeled and chopped
2 tblspn lemon juice, or to taste
1 tblspn tahini
.33 c cold water
Place the cashews into a bowl and cover with the warm water and leave to stand for about an hour. Drain and set aside.
Place the kale in a bowl and cover with the boiling water, leaving for a few minutes to soften, then drain well.
Place the kale and cashews into a food processor bowl and process until finely chopped.
Add the oil, garlic, lemon juice, tahini, cold water and salt and pepper to taste and process again until creamy and smooth, stopping now and then to scrape down the sides.
Taste and adjust seasonings, I almost always need to add extra lemon juice and maybe some additional salt.
Scrape out into a storage container or serving bowl, cover tightly and place in the fridge to chill. Serve with a drizzle of extra oil over the surface.
Wonderful with Seedy Crackers…