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- Cashew Pesto Kale Chips
-
- 10 Cups Kale Leaves, stems removed & torn into chip-sized pieces
- 1/2 Cup Raw Cashews
- 1/2 Cup Parmesan or Asiago Cheese
- 1/4 Cup Olive Oil
- Small Amount of Water
- Directions
- Heat oven to 300. Place raw cashews in a food processor pulsing until they start to break up. Drizzle in olive oil and process well. Add cheese and mix well. Add enough water to make this mix slightly thicker than olive oil. Place kale chips in a large bowl. Pour cashew mix over them and mix in well coating all of the chips. Place on two cookie sheets in a single layer and bake for 25 minutes or until chips are crispy and coating is lightly browned. Gently remove the chips from the baking sheets with a spatula.
- Provided by:
- Sherrilee Jepsen, with Maricopa County Farm Bureau
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Abraham's Faith Garden
Concho, Arizona, 85924 View details |
|
Arcosanti Organics
Mayer, Arizona, 86333 View details |
|
Arizona Microgreens
Phoenix, Arizona View details |
|
Bathtub Spring Farm
Gary & Marilyn Hart Nutrioso, AZ, 85932View details |
|
Blue Sky Organic Farms
David Vose Litchfield Park, AZ, 85340View details |
|
Desert Roots Farm
Kelly Saxer Queen Creek, AZ, 85242View details |
|
Double Z Gardens
Amado, Arizona View details |
|
Duncan's Trading Company
Patrick Duncan Litchfield Park, AZ, 85340View details |
|
Fury Farm LLC
Brandon Brooks, Peter Egyed, Christine Montgomery Goodyear, Arizona, 85338View details |
|
New Roots Phoenix Urban Farm
View details |
|
Pinnacle Farms
Janna Anderson View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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