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Kale and Pepita Pesto

Kale is a nutrient powerhouse and pairs well with the pepitas in this pesto. Pepitas are the Spanish culinary term for pumpkin seeds that provide an excellent source of several minerals. For a quick meal mix the pesto with 2 cups roasted butternut squash with half a pound of cooked pasta and a half cup of reserved cooking liquid.

Key Nutrients: Vitamin K, vitamin A, vitamin C, vitamin E, manganese, magnesium, copper, zinc

Prep Time
5 minutes
Yield
1 cup

Ingredients

  • 2 cloves garlic
  • 2 cups of kale, stems removed
  • ¼ cup pepitas, toasted
  • ½ cup freshly grated Parmesan cheese
  • 1 lemon, zested and juiced
  • ¼ teaspoon sea salt
  • ½ cup extra virgin olive oil

Directions

  • In a food processor, add the garlic pulse until minced. Add kale, pepitas, Parmesan cheese, lemon zest and juice, and salt process until smooth, scraping sides often. With the motor running, add olive oil in a thin stream until it is all incorporated.

Nutrition Facts (per serving)

  • Calories
    193
  • Total fat
    19g
  • Saturated fat
    3g
  • Trans fat
    0g
  • Polyunsaturated fat
    3g
  • Monounsaturated fat
    11g
  • Cholesterol
    4mg
  • Sodium
    157mg
  • Total Carbohydrate
    4g
  • Dietary fiber
    1g
  • Sugar
    0g
  • Protein
    5g
  • Vitamin A
    95ug
  • Calcium
    88mg
  • Iron
    1mg