PCC Pepita Kale Pesto

PCC Pepita Kale Pesto

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  • 1/4 cup raw pumpkin seeds
  • 2 cups chopped lacinato kale leaves
  • 1/4 cup olive oil
  • 4 teaspoons lemon juice
  • 1 1/2 teaspoons lemon zest
  • 3 tablespoons shredded Asiago cheese
  • 4 teaspoons minced garlic
  • Salt and pepper, to taste


In a small skillet, toast pumpkin seeds over medium-high heat for 4 minutes.

Combine all ingredients in a food processor and pulse until ingredients are well mixed, with just a bit of texture.

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