kale pesto

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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

To prepare:

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.


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