Emma’s Dairy-free Pesto

1. Place the cashew nuts, yeast flakes and kale in a food processor. Add a good drizzle of olive oil
2. Whizz until it forms a nice paste – make it as smooth as you wish by adding more olive oil
3. Taste and adjust seasoning

You can either serve this immediately or pop it into a pot with a drizzle of olive oil over the top and store it in the fridge.  It will keep for 3 to 4 days.  It also freezes well.