Kale Stem, Pumpkin Seed Pesto

Kale Stem, Pumpkin Seed Pesto

Ingredients: Makes 2 cups

1/4 cup Raw Pumpkin Seeds
1/4 cup Water
1 ½ tsp Garlic Cloves, minced
1/3 cup Parmesan Cheese
1 ounce Basil, fresh
1 ½ tsp Lemon Zest
1/2 tsp Salt
4 ounces Kale Stems, roughly chopped
2/3 cup Olive Oil

Directions:

  1. Toast pumpkin seeds in a 350°F oven until golden brown and toasted. Cool.
  2. In a food processor, pulse water, garlic, parmesan, basil, lemon zest, salt, and kale stems just until ingredients are chopped.
  3. With food processor running, slowly stream in olive oil until pesto is emulsified, about 1 minute.

Dietitian Note: STOP FOOD WASTE INGREDIENT: kale stems

Serving Size:

1 Tablespoon

Nutrition information:

Cal: 50, Total Fat: 5g, Sat Fat: 1g, Sodium: 40mg, Carbs: 0g, Protein: 0g, Sugar: 0g, Fiber: 0g

Recipe Source:
Recipe provided by FLIK Hospitality Group 

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