Kale-Pepita Pesto
- ½ cup pepitas
- 1 small garlic clove
- 2 packed cups baby kale (or mix of kale and basil)
- Juice and zest of 1 small lemon
- ¼ teaspoon ground cumin
- ¼ teaspoon dijon mustard
- ¼ cup extra-virgin olive oil, more as needed
- Sea salt and freshly ground black pepper
- ¼ teaspoon honey or maple syrup (optional to offset bitterness)
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