In cooler weather, kale pesto is a wonderful alternative to the traditional herbed version. In this easy recipe I used nutty toasted pepitas and lots of creamy Asiago cheese. The simple pesto was a great way to serve up kale, and is flavorful enough to use as a spread or on top of pasta.
When buying your kale, look for robust, bright green leaves for optimal flavor and texture.
Toasted Pepita Kale Pesto
1/3 cup raw pumpkin seeds
3 cups kale leaves, washed, dried, and chopped
1/3 cup olive oil
zest of 1 lemon, plus 2 tablespoons juice
1/4 cup shredded Asiago
2 large cloves garlic, smashed and peeled
1/2 teaspoon salt, or more to taste
2 – 3 twists fresh ground black pepper
In a small skillet, toast the pumpkin seeds over medium-high heat for 4 minutes.
Combine all of the ingredients in your food processor and process until ingredients have reduced and are smooth, but have a bit of texture left.
Scrape out of the food processor and serve.
More from Brooklyn Supper on Babble:
Family Kitchen Favorites: 21 Tasty Ways to Cook a Sweet Potato
Beyond Pumpkin Pie: 20 Over-the-Top Thanksgiving Dessert Recipes
15 of the Very Best Holiday Quick Bread Recipes
Read more from Elizabeth and Brian on Brooklyn Supper.
Follow Brooklyn Supper on Facebook and Twitter for updates.
Don’t miss the latest from The Family Kitchen Like Us on Facebook!
We’re pinning — are you? Follow Brooklyn Supper on Pinterest!