Tracy Dempsey
Course Dinner, Lunch
Cuisine Italian
Servings 8
Calories 100 kcal


  • Blender or Food Processor
  • Large Bowl
  • Plastic wrap


  • 1 large bunch Tuscan kale ribs and stems removed, rinsed and spun dry
  • 1/3 cup pepitas
  • ¼ cup extra-virgin olive oil
  • 2 garlic cloves
  • Juice and zest of 1 fresh lemon
  • ½ cup Parmesan finely grated
  • Water as needed
  • Salt and freshly ground black pepper


  • In a blender or food processor, combine the kale, pepitas and olive oil and process until very smooth. Add the garlic, lemon juice, zest and Parmesan cheese. Purée, adding water a little at a time as needed, until smooth. Transfer pesto to a large bowl. Season to taste with salt and pepper. Store the pesto in a lidded container with a piece of plastic wrap pressed on the surface to prevent oxidation.
  • Enjoy the pesto on pasta, combine with mayonnaise for a sandwich spread, tossed with roasted vegetables or on a cracker or slice of bread.
Keyword Kale, Pepitas