Ingredients:
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⅓ cup pumpkin seeds, roasted
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2 cups kale, destemmed and torn into pieces
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½ cup fresh basil
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3 tablespoons grated parmesan cheese
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2 garlic cloves
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2 tablespoons lemon juice
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¼ teaspoon salt
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¼ teaspoon black pepper
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⅓ cup olive oil
Directions:
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In the bowl of a food processor, place the pumpkin seeds, kale, basil, parmesan cheese, garlic, lemon, salt and pepper. Pulse until combined and thoroughly blended.
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With the processor still on, slowly pour the olive oil and blend until everything comes together well.
Notes:
Store extras in a sealed container in the fridge for up to 1 week. Extra pesto can also be frozen into ice cube trays for up to 3 months for an easily accessible sauce when you need to add flavor to a dish.
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