Kale, Cashew, & Fresh Herb Pesto
Makes 2 cups of pesto, Serves 4

Ingredients: 
1 bunch of kale, about 2 cups of de-stemmed leaves
1 cup parsley leaves
1 cup basil leaves
1/2 cup cashews
2 cloves garlic
1 cup olive oil
zest and juice of one lemon (about 1/4 cup juice)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1/4 cup cold water, as needed to thin
1 lb pasta, cooked according to package instructions
cherry tomatoes, halved
ciliegine mozzarella balls, halved

Directions: 
1. Blend all of the pesto ingredients together in a food processor. Drizzle in additional olive oil until the pesto is smooth. Add water to thin, as needed.

2. Stir the fresh pesto with the cooked pasta. 

3. Top with the halved tomatoes and mozzarella. Serve immediately.