kale and sundried tomato pesto made with pumpkin seeds.
Today I share with you a recipe for kale and sundried tomato pesto. This is a simple, yet delicious variation on the classic pesto, using kale for the added nutritional benefits. In this recipe, I have left out the classic Parmesan for a dairy free version, and opted for pumpkin and sunflower seeds to become nut free also. This condiment is full flavor and punch, making it delicious tossed in salads, added to roasted vegetables, or slathered over fish or chicken.
1/3 cup pumpkin seeds
1/3 cup sunflower seeds
1 cup sundried tomatoes, drained ( you could use the oil from the jar as a part of the olive oil measurement)
3/4 cup extra virgin olive oil
a large bunch of kale, rinsed, and roughly chopped
juice and zest of one lemon
2 cloves of garlic, skins removed
In a food processor, add all of the ingredients. Process until a thick and chunky pesto consistency is reached. You can add a little more olive oil, lemon juice or seasoning to taste.
Makes one medium jar full.
Will keep for up to one week, kept in the fridge.
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