Kale Cashew Dip


160 g cashews, a bunch parsley, 750 ml warm water, 60 g shredded kale leaves, 1 liter boiling water, 2 tablespoons sesame seeds, 60 ml extra virgin olive oil, salt, pepper, 2 tablespoons lemon juice, 80 ml cold water, 1/2 chopped clove garlic


  1. Put the cashew nuts in a big bowl with warm water and let them soak for an hour. Then dry them and put them aside. Put the sesame seeds in a pestle and squash until it becomes a mashy texture.
  2. Put the kale leaves in a bowl and pour the boiling water over it. Let it stand for 2 min, then drain and dry them. Put the kale leaves and cashew nuts in a food processor and process until everything is finely chopped. Add the oil, garlic, lemon juice, sesame mash (tahini), cold water, salt and pepper and process a little bit more.
  3. Refrigerate for one hour and then serve as a starter with bread, vegetable chips, grissini or as a sauce substitute on main dishes. 

Not only enjoy the beauty of nature,

but also taste it with every sense available.

Reward yourself and stay connected.