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Cashew Pesto Kale Chips
Provided by:
Sherrilee Jepsen, with Maricopa County Farm Bureau
Ingredients:
- 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.
Where You Can Buy Ingredients:
| Farm Name | Owner Name | Address | Details |
|---|---|---|---|
| Abraham’s Faith Garden | - | HC 65 Box 33416, Concho, Arizona, 85924 | View |
| Arcosanti Organics | - | HC 74 Box 4136, Mayer, Arizona, 86333 | View |
| Arizona Microgreens | - | 3146 East Wier Ave, Phoenix, Arizona | View |
| Bathtub Spring Farm | Gary & Marilyn Hart | 40 CR 2130 PO Box 224, Nutrioso, AZ, 85932 | View |
| Blue Sky Organic Farms | David Vose | 4762 N 189th Avenue, Litchfield Park, AZ, 85340 | View |
| Double Z Gardens | - | 10461 Arivaca Rd, Amado, Arizona | View |
| Duncan’s Trading Company | Patrick Duncan | 206 Laguna Drive South, Litchfield Park, AZ, 85340 | View |
| New Roots Phoenix Urban Farm | - | View website for address | View |
| Pinnacle Farms | Janna Anderson | - | View |
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