NUT-FREE PEPITA PESTO

SERVES 1 1/2 CUPS (375G)

2 cups (75 g) chopped kale, packed

3/4 cup (105 g) raw pepitas (shelled pumpkin seeds)

1 cup (30 g) packed fresh basil leaves

5 tbsp. (75 ml) olive oil

3 tbsp. (15 g) nutritional yeast

1/4 cup (60 ml) water

2 tbsp. (30 ml) lemon juice 2 cloves garlic, peeled

1 tbsp. (20 g) chickpea miso

1/2 tsp. salt

1/4 tsp. black pepper

NUTRITIONAL VALUES

Calories: 130kcal
Fat: 11.3g (1.8g S.Fat)
Carbs: 4.9g
Protein: 4.7g
Sugar: 0.1g
Sodium: 174mg

METHOD

In a food processor fitted with an S-blade, combine all of the ingredients and pulse until mostly smooth. If necessary, taste the pesto and adjust the seasonings.

Refrigerate the pesto in a tightly sealed jar for up to 1 week.

RECIPE NOTES

This pesto can be made with almost any green. I like it best with arugula or spinach, but this kale version is also delicious.