pumpkin seed kale pesto
ingredients
2 cups kale, loosely packed(1/2 bunch or 4-6 stems of kale)
¼ cup olive oil
3 tbsp nuts to you pumpkin seed butter
2 tbsp lemon juice
¼ cup parmigiano reggiano, grated
1 cup basil, loosely packed
2 garlic cloves, crushed
salt + pepper to taste
method
Fill a medium stock pot with water and bright to a boil.
Remove centre stems from kale and discard. Tear leaves into medium-sized pieces. Blanch kale in boiling water for 30 seconds until bright green. Place in colander and drain.
In a blender, combine olive oil, Pumpkin Seed Butter, and lemon juice. Add remaining ingredients, including kale. Blend on high speed until pesto is bright green and only small flecks on kale remain, about 2 minutes. Add salt and pepper taste.
Dollop pesto onto your favourite pasta.
Can be stored in an airtight container in the refrigerator for up to 5 days.
