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:
- Toast pumpkin seeds in a 350°F oven until golden brown and toasted. Cool.
- In a food processor, pulse water, garlic, parmesan, basil, lemon zest, salt, and kale stems just until ingredients are chopped.
- 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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