Ingredients

  • ½ cup pepitas (can substitute another nut or seed. Hemp seeds, walnuts, almonds, and pine nuts all work well)
  • 1 small garlic clove
  • ¼ cup grated Parmesan cheese, or 1 tablespoon nutritional yeast
  • Heaping ¼ teaspoon sea salt
  • Freshly ground black pepper
  • 2 packed cups chopped curly kale
  • 2 tablespoons lemon juice
  • ½ cup extra-virgin olive oil

Directions

  1. In a food processor, pulse the pepitas (or other nuts) and garlic until the nuts are ground up. Add the cheese or nutritional yeast, salt, and several grinds of pepper and pulse again.
  2. Add the kale and lemon juice. With the food processor running, drizzle in the olive oil, and process until combined. Season to taste.

Notes

Tip: If the kale pesto is too bitter, add ¼ teaspoon maple syrup or honey.

How to Use Kale Pesto

You’ll love having this kale pesto on hand in your kitchen! It’s super versatile, so have fun experimenting with different ways to use it. Here are a few ideas to get you started:

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Located at the corner of Garro St. and Rivers St. Plymouth, IN

We accept WIC and SNAP

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P.O. Box 41
Plymouth, IN 46563
(574) 217-5776
t.jkeb1@gmail.com

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