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An easy pesto made from fresh kale, pepitas, lemon juice and parmesan.
(about 7 ounces)
fine sea salt
freshly grated parmesan cheese
lemon (juice of)
Remove the kale from the stems then give it a light chop.
Add the kale, garlic, and sea salt to the food processor then pulse until the kale is minced fairly finely.
Add the pepitas and lemon juice to the mixture and continue to pulse until the pepitas have been ground.
Stir the parmesan cheese into the pesto then store in an airtight container like a mason jar.
For best results when serving on pasta toss the pasta with a little olive oil first then add a few tablesoons of kale pesto - it will spread easier across the pasta this way.