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Toasted Pepita Kale Pesto: A Healthy Dinner in Minutes!

Toasted Pepita Kale Pesto Recipe

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

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