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baby kale pesto in food processor

Baby Kale Pesto w/ Toasted Pepitas (pumpkin seeds)

Quick and easy baby kale pesto recipe that makes for a magical pair with everything sauce. Fresh greens and herbs are paired with toasted pepitas (pumpkin seeds), garlic, lemon and olive oil.
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Prep Time: 5 minutes
Cook Time: 1 minute
Total Time: 6 minutes
Course: Sauce
Cuisine: American, Modern Soul Food
Servings: 8
Calories: 99kcal
Author: Marwin Brown

Ingredients

  • 2 to 3 cloves garlic chopped
  • 3 cups pre-packaged baby kale and spinach mix
  • 1 cup mix of fresh basil parsley, and cilantro
  • ¼ cup pepitas pumpkin seeds, toasted
  • 1 whole lemon juiced
  • 1 teaspoon kosher salt
  • 1 teaspoon ground pepper
  • ¼ cup extra-virgin olive oil
  • ¼ cup grated Parmesan cheese optional

Instructions

  • In a food processor, add the garlic, baby kale leaves, herbs, lemon juice, salt and pepper. Turn on the food processor and drizzle in the oil.
  • Add the pepitas and process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Taste and adjust by adding more lemon, salt or pepper.

Notes

Toast the nuts first in a small skillet over low heat first regardless of what types you use. Be careful not to burn them.
Chop up your ingredients well, especially if you're using larger oily nuts which tend to release their oils when processed creating a more pasty consistency in your pesto.

Nutrition

Serving: 0g | Calories: 99kcal | Carbohydrates: 3g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 349mg | Potassium: 148mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2695IU | Vitamin C: 31mg | Calcium: 79mg | Iron: 1mg
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