A heartier take on the tradtional pesto, this recipe packs a punch with nutrient dense kale, but don't worry it is still just as sweet, salty, moorish and satisfying. Enjoy with all the usual suspects - pasta, pizza, chips, wraps or just some beautiful fresh bread.
Ingredients 1 bunch of kale (approx 250-300g) hard stems removed
2 cloves garlic
1 cup pepita seeds
1 cup of parsley leaves (or basil or coriander)
1/4 cup extra virgin olive oil
Juice of one lemon
1 tablespoon miso paste
Sea salt and freshly ground black pepper to taste
Place kale leaves, garlic, oil, lemon juice and parsley into your blender or food processor. Pulse until finely chopped, you may need to stop it occasionally to scrape down the sides or move things around a little to get it all going.
Add the miso and seasoning and give it a final whiz.
Seperatley blitz the pepita seeds, taking care not to grind them to dust, or a paste, you want some chunks.
Combine the seeds with your green paste and season to taste, done. If not using straight away pack into a clean glass jar, cover with a thin film of olive oil and store in the fridge for up to 1 week.