This simple, nutrient-packed pesto made with kale, walnut & pumpkin seeds is a more cost-effective recipe than the traditional version made with basil and pine nuts. It freezes well, and makes a great pasta sauce, pizza topping, or base for marinades, dressings and egg-based dishes.
2 c. packed, de-stemmed kale
juice of one lemon
1/4 c. walnuts
1/4 c/ pumpkin seeds
2 cloves garlic
1/2 c. grated asiago or parmesan cheese
1/2 tsp sea salt
1/4 c. olive oil
Heat a small saucepan over medium-low heat. Add the walnuts and pumpkin seeds and toast for a few minutes (watching carefully) until fragrant and golden, then remove from heat.
In a food processor, combine kale, lemon juice, toasted nuts & seeds, garlic, and cheese and process until just combined. Slowly add oil while processing, to form a thick consistent pesto.