Kale Pesto with Sunflower Seeds and Pepitas

• Vegetarian
• Gluten free

• Produce

  • 1 Garlic clove
  • 1 bunch Kale

• Condiments

  • 2 tbsp Lemon juice, fresh

• Baking & Spices

  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/4 cup Pepitas
  • 1/4 cup Sunflower seeds

• Dairy

  • 1/2 cup Parmesan cheese

Found on sweetpeasandsaffron.com

Description

Ingredients

• One bunch of kale, stems removed and rinsed {roughly 200g}
• ¼ cup pepitas
• ¼ cup sunflower seeds
• ½ cup Parmesan cheese
• 1 garlic clove
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• ¼- 1/2 tsp salt {to taste}

Directions

• Bring a large pot of water to a boil. Add the kale, and simmer for one minute. Drain kale and run under cold water until cool. Leave in colander to drain while preparing other ingredients.
• Heat pepitas and sunflower seeds in a small pan over medium heat. Cook, stirring frequently until seeds are lightly browned and toasted.
• Combine all ingredients in a food processor and blend. You will need to scrape the sides several times and continue blending.