This week I’ve traveled from Las Vegas, to Dallas, to San Antonio, and back to Dallas, and will most likely be headed to Austin this weekend. And guess what, my body is worn out! So aside from guzzling tea like a mad woman, popping garlic pills, and lathering my body in thieves oil, I wanted to make myself a healthy nutrient dense snack. And what’s more nutrient dense than KALE! Check out all of the benefits here >> Kale Yeah!
Pumpkin and kale really is the winning combination! I have another recipe in the works for later this week but as for now, this pesto is great as a dip on crackers, as a spread on sandwiches, or tossed in with some fresh pasta! Bon Appetit!
Pumpkin Seed Kale Pesto
1/2 cup pumpkin seeds (hulled, with no shell)
1-2 cloves of garlic
2 cups kale
2 tbs lemon juice
2 tbs avocado oil (or olive oil)
1 cup basil OR 1 cup cilantro
Combine the pumpkin seeds, and garlic in the bowl of a food processor fitted with a metal blade. Process until the seeds are finely ground — about 30 seconds.
Add the basil or cilantro, lemon juice, and lemon zest (optional) and pulse in the avocado or olive oil until the herbs are chopped and olive oil is just incorporated. Serve immediately, refrigerate for up to two days, or freeze for up to two months until ready to use.
What is in your favorite pesto recipe?