Toasted Pepita Kale Pesto
Prep Time
10 mins
Cook Time
4 mins
Total Time
14 mins
A simple kale pesto recipe made with nutty toasted pepitas and creamy Asiago cheese.
Recipe Type:
Dinner
Keyword:
kale pesto
Makes: 2 cups
Ingredients
- 1/3 cup raw, hulled pumpkin seeds
- 3 cups kale leaves, washed, dried, and chopped
- 1/3 cup extra virgin olive oil
- Zest of 1 lemon, plus 2 tablespoons juice
- 1/4 cup shredded Asiago
- 2 large cloves garlic, smashed and peeled
- 1/2 teaspoon sea salt, or more to taste
- 2 - 3 twists fresh ground black pepper
Instructions
-
In a small skillet, toast the pumpkin seeds over medium-high heat for 4 minutes.
-
Combine all of the ingredients in your food processor and process until ingredients have reduced and are smooth, but have a bit of texture left.
-
Scrape out of the food processor and serve. Leftovers will keep sealed in the fridge for about a week.