Eat for the Trees: 8 Ways to Cook with Kale This Winter

Toasted Pepita Kale Pesto
Ingredients
1/3 cup raw pumpkin seeds
3 cups kale leaves, washed, dried, and chopped
1/3 cup olive oil
zest of 1 lemon, plus 2 tablespoons juice
1/4 cup shredded Asiago
2 large cloves garlic, smashed and peeled
1/2 teaspoon salt, or more to taste
2 - 3 twists fresh ground black pepper
Directions:
1. In a small skillet, toast the pumpkin seeds over medium-high heat for 4 minutes.
2. Combine all ingredients in your food processor and process until ingredients have reduced and are smooth, but have a bit of texture left.
3. Scrape out of the food processor and serve (I love it as a spread or on top of pasta!). less