1/2 cup pepitas
1 small garlic clove (raw or roasted)
1/4 cup grated Parmesan cheese
Heaping 1/4 teaspoon sea salt
Freshly ground black pepper
2 packed cups chopped kale
2 tablespoons lemon juice
1/2 cup extra virgin olive oil
1 small garlic clove (raw or roasted)
1/4 cup grated Parmesan cheese
Heaping 1/4 teaspoon sea salt
Freshly ground black pepper
2 packed cups chopped kale
2 tablespoons lemon juice
1/2 cup extra virgin olive oil
In a food processor, pulse the pepitas and garlic until the pepitas are ground up. Add the cheese, salt, and several grinds of pepper, and pulse again.
Add the kale and lemon juice. With the food processor running, drizzle in the olive oil and process until combined. Season to taste.
Note: If the pesto is too bitter, add 1/4 teaspoon maple syrup or honey.
Makes 1 cup.
From Love and Lemons blog
No comments:
Post a Comment