This is the Currabinny boys’ third contributing recipe and, as pesto-addicts, we can affirm that it is an essential at the house around Christmas time for dips, pastas, soups and sandwiches! Never tried a Kale, Cashew & Wakame pesto? Well now’s your chance. 



  • 2 cloves of garlic
  • 60g Curly Kale, stalks removed
  • 30g dried wakame, soaked in water and drained.
  • Juice of 1 lemon
  • 60g cashew nuts
  • 3 tablespoons of rapeseed oil
  • 60g of hard farmhouse cheese such as a Glebe Brethan or a good quality Gruyere or Parmesan.


  • Add all the ingredients to a food processor and whizz until well combined but not too processed.
  • Add more oil to loosen up the mixture if needed.
  • Add to pasta, soups or dollop atop a cracker.

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