Kale and Cilantro Chimichurri Sauce

• 1 c packed kale (stems removed)
• 1 c packed cilantro
• 1/2 c olive oil
• 1/4 c water
• 3-4 T fresh lime juice, to taste
• 1/4 c unsalted cashews – either raw or roasted works (or substitute sunflower seeds or almonds) 
• 1 clove garlic
• 1 teaspoon coarse salt
• 1/2 teaspoon red pepper flakes

Blend all the sauce ingredients together in a small blender or food processor until mostly smooth. Serve at room temperature. Refrigerated, the sauce should keep 4-5 days, but it might lose a little of its nice bright green color.