½ cup raw cashews ¼ cup water 2 cups Italian parsley 2 cloves garlic 2 tablespoons lemon juice salt and pepper to taste ½ cup uncooked Israeli couscous ( any type of couscous could be use ) 1 pint cremini mushrooms , sliced 1 tablespoon olive oil 1 bunch of Lacinto kale , stems removed
SERVES : 4
INSTRUCTION : Cover the cashews with ½-inch of water and let sit for 1 hour or up to overnight . Drain and rinse the cashews and add to a food processor along with the other ingredients . Process until smooth , stopping to scrape down the sides once or twice . Taste and add more lemon juice or salt and pepper as desired . Bring ¾ cup of water in a small saucepan to a boil . Add the couscous , stir to combine and remove from the heat . Let it sit for 7 to 10 minutes . Fluff the couscous with a fork and set aside . Heat 1 tablespoon of olive oil in a large skillet over medium heat . Add the mushrooms , season with salt and pepper and cook for 7-10 minutes , stirring occasionally until all the water has evaporated and they begin to brown Set the mushrooms aside and return the skillet to the heat . Cut the kale into 1- inch pieces , and add to the pan along with a few tablespoons of water . Season with salt and pepper , cover the skillet and let steam for 3-4 minutes until the kale is wilted and a bright green color . To serve plate some couscous , mushrooms and kale , topped with a tablespoon of pesto sauce