Kale & Pumpkin Seed Presto Pesto

Wheeeeee!

Check out the big haul of organic kale I got from the Farmer’s Market at Ryerson this week! Just three bucks for the biggest bunch, stems, dirt ‘n’ all!

I love kale.

Maybe a little too much, I thought as I placed it in the fridge next to my Red Russian Kale and Lactinato Kale.

Did I mention I considered naming the blog “Will Work for Kale”?

After I de-veined (to the earwig of Carly Simon) and washed my beauties, setting some aside for juicing, and some for easy lunch salads, I still had plenty upon plenty left. And I knew it could only have one fate.

PESTO

Not any ordinary pesto my friends, but a fresh, power-packed, pumpkin seed and kale pesto. For dippin, spreadin, sandwich-slotherin, and spoon-lickin. Yup. I did that too.

I call it “Presto” Pesto because it literally takes five minutes—my kind of recipe.

P.S. Notice how I said “organic” kale? The Environmental Working Group (EWG) just released their 2012 list of the “Dirty Dozen“—listing which produce you should really buy organic due to its high pesticide content—and my beloved kale is on that list. So though I’m okay to buy onions, pineapple, and avocado conventional (they’re on the “Clean Fifteen”), I’ll be making sure my leafy greens are chemical-free, thanks. All the more excuse to swing by the farmer’s market!

Kale and Pumpkin Seed Presto Pesto (raw, vegan, gluten-free, sugar-free, soy-free)

Makes about 1.75 cups, according to my best eyeball measure

Ingredients:

2 big handfuls of washed, chopped and de-veined kale

2 cups pumpkin seeds, ideally soaked

1/2 cup nutritional yeast (gives it a slightly cheese-like, thick, rich flavour)

2 cloves of garlic, chopped

juice of 1 lemon

sea salt and pepper to taste

a small handful of cilantro leaves, roughly chopped (optional)

1/4 cup extra-virgin olive oil or EFA oil (I used UDO’s 3-6-9 blend, ’cause I had free samples :)) – you can use more for a more traditional-like pesto recipe

Directions:

Combine all ingredients up to cilantro in a food processor. While food processor is running, drizzle in the oil through the top. This will help ensure your pesto has a smooth, consistent texture. Keep combining until all the chunks are gone. Then toss with pasta, spread on wraps or sandwiches, make a tortilla or pita pizza, or as I like, schlop on potatoes like sour cream!

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