Dairy-Free Kale Pumpkin Seed Pesto
Take any meal to the next level with this dairy-free kale pumpkin seed pesto. It whips up in a matter of minutes and is easy to adapt for your taste. It's also nut-free!
Servings: 1 cup
Ingredients
- 3 cups packed torn green kale leaves (no stems)
- ½ cup Italian parsley leaves (flat-leaf parsley)
- ½ cup raw pumpkin seeds, preferably sprouted
- ¼ cup nutritional yeast
- 2 Tbsp fresh lemon juice (about half a medium lemon)
- ¼ cup extra virgin olive oil, or more if you want a thinner pesto
- 2 cloves garlic, minced
- Sea salt, to taste
- Black pepper, to taste
Instructions
- Add all ingredients to a food processor and blend until smooth, scraping down the sides with a spatula as needed. Taste and adjust seasonings, as desired.