Kale is a nutrient powerhouse and pairs well with the pepitas in this pesto. Pepitas are the Spanish culinary term for pumpkin seeds that provide an excellent source of several minerals. For a quick meal, mix the pesto with 2 cups roasted butternut squash with half a pound of cooked red lentil pasta and a half cup of reserved cooking liquid.
Key Nutrients: Vitamin K, vitamin A, vitamin C, vitamin E, manganese, magnesium, copper, zinc
Prep time: 5 minutes
Yield: 1 cup
2 cloves garlic
2 cups of kale, stems removed
¼ cup pepitas, toasted
½ cup freshly grated Parmesan cheese
1 lemon, zested and juiced
¼ teaspoon sea salt
½ cup extra virgin olive oil
- In a food processor, add the garlic pulse until minced. Add kale, pepitas, Parmesan cheese, lemon zest and juice, and salt process until smooth, scraping sides often. With the motor running, add olive oil in a thin stream until it is all incorporated.