Kale Stem, Pumpkin Seed Pesto

BCBSTX Connect Team — Fri, 29 Sep 2023 20:39:10 GMT

Current Revision posted to Recipe Book by BCBSTX Connect Team on 9/29/2023 8:39:10 PM

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

Tags: Appetizer, High blood pressure - Sodium Conscious, General Healthy - Health Conscious, Heart Disease - Heart Conscious, American, Recipe Book, Vegetarian, Diabetes/prediabetes - Carb Conscious, Italian

Kale Stem, Pumpkin Seed Pesto

BCBSTX Connect Team — Wed, 08 Sep 2021 19:25:36 GMT

Revision 3 posted to Recipe Book by BCBSTX Connect Team on 9/8/2021 7:25:36 PM

Ingredients: Makes 2 cups

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

Kale Stem, Pumpkin Seed Pesto

BCBSTX Connect Team — Tue, 08 Jun 2021 15:20:34 GMT

Revision 2 posted to Recipe Book by BCBSTX Connect Team on 6/8/2021 3:20:34 PM

Ingredients: Makes 2 cups

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

Kale Stem, Pumpkin Seed Pesto

BCBSTX Connect Team — Fri, 19 Jun 2020 21:31:18 GMT

Revision 1 posted to Recipe Book by BCBSTX Connect Team on 6/19/2020 9:31:18 PM

Ingredients: Makes 2 cups

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