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Kale Pesto

Yields1 ServingPrep Time15 mins

 1 bunch lacinato (dinosaur) kale
 1/4 cup parmesan cheese
 3/4 cup sunflower seeds or pepitas
 1/2 teaspoon sea salt
 zest of 1/2 lemon
 1 tablespoon lemon juice, freshly squeezed
 1 clove garlic, grated
 1/4 cup cold pressed olive oi
1

Remove stems from kale

2

In a food processor fitted with an s-blade, add the kale, cheese,

3

seeds, salt, lemon zest, lemon juice, salt, and garlic

4

Process until coarsely chopped.

5

Slowly add olive oil and pulse to incorporate

6

Taste for salt and add more oil if it is too dry

7

This should not be an oily pesto, only add enough oil so it is moist

8

Toss with a pasta, use as pizza topping, or as a delicious dip.