Pumpkin Seed & Kale “Pesto”

DSC_0696

When something in your refrigerator is on the verge of passing, meaning the shelf life of the item isn’t going to last much longer, I always try to use it up immediately in some way so I don’t just toss it in the trash and waste it. This time it was Kale. I purchased and small 8oz bag from Trader Joe’s and next thing I knew, the leaves were beginning to discolor and kale at the bottom of the bag was bathing in it’s own juices from the moisture inside. Usually I buy Kale to saute up or make Shakshuka with for breakfast. This time I let the days go by and neglected the delicate greens until it was almost too late.

Now I’m not much of a red sauce fan when it comes to pizza or pasta. I’ll eat it but I will almost always go with some kinda of alfredo, white wine butter sauce or pesto. I figured if I was going to use the kale up I needed to act fast and the first thing that came to my mind so I wasn’t being wasteful was, if you couldn’t figure it out by now, pesto! If you’re like me on a health kick, this is a delicious recipe to try for Sunday night dinner.

DSC_0707

Prep Time: 5 Minutes

Total Time: 12 Minutes

Yield: Approx. 1 Cup

Mise en Place:

-1 8 oz bag of Kale, washed

-3 Small Garlic cloves

-1/4 Cup Toasted Pumpkin Seeds

-1/4 Cup Grated Parmesan, Optional

-1 Cup EVOO

-S&P, TT

Method of Prep:

-Using a food processor, lightly pulse garlic, (grated cheese if using) and pumpkin seeds with 2 tablespoons of the olive oil.

-Split kale up in half. Take the first half and add into the blender. Slowly puree the kale while drizzling half a cup of the olive oil.

-Add in the rest of the kale. Continue to puree and drizzle in oil until sauce is smooth. (It’s okay if sauce separates from the oil. Just try and eye ball the oil as your adding it in as to how little or much you will need).

-Season lightly with salt and pepper. Blend again and taste. Adjust any ingredients if needed.

Enjoy!

**If you don’t use all the pesto up right away, you have the option of freezing it! I find that adding cheese to the pesto doesn’t allow it to freeze as well which is why I omit the cheese.

**For additional flavor and a popping green color, add in a handful of fresh basil in the end!

DSC_0687

Advertisements