Here is a great no-fuss way to use that kale in your fridge. Pestos definitely appear more during the summer when basil is in season, but using leafy kale and pumpkin seeds is a way to adjust it for the winter months.
Kale Pumpkin Seed Pesto (makes about 2 cups)
- 1 bunch leafy kale, washed and stems removed
- 2 cloves garlic
- 2 cup pumpkin seeds
- 2/3 cup olive oil
- 1 tbsp water
- 3 tbsp nutritional yeast
- 1 tsp maple syrup
- 3/4 tsp salt
- Dash cayenne
Now that you have your pesto, here is a 10 minute (or less!) dinner to try. Keep in mind that this pesto freezes well, so you can always make extra to keep on hand for simple meals that are still delicious.
10 Minute Dinner
- Box of quinoa pasta
- Bag of frozen broccoli
- 1 cup Kale Pumpkin Seed Pesto (I froze the other cup for another night)
Salt water in a large sauce pan and bring to a boil. Cook pasta according to the package’s instructions. Once pasta is almost done add broccoli and stir. Once broccoli is up to temp, pour out 3/4 of the water. Next, stir in the pesto (the small amount of leftover pasta water will make it really creamy and delicious). Serve with a drizzle of olive oil and enjoy!