Kale, Walnut, & Pumpkin Seed Pesto
By Sarah Axtell, ND • April 3, 2020
This pesto is one-of-a-kind! It is packed with flavor AND nutrients-minerals (zinc, iron and calcium), chlorophyll (a detoxifying component of green leafies) and omega-3 fatty acids. It is rich in immune-supportive zinc, thanks to the pumpkin seeds.
The pesto is dairy-free, but trust me, you won’t be missing the cheese! The nutritional yeast adds a cheesy flavor to the pesto and a boost of energizing B12.
Feel free to play around with the recipe. The key ingredients to pesto are nuts/seeds and greens of any sort.
This is a staple in our house. I spread it on salmon and chicken. I add a couple tablespoons to bland quinoa for a flavor boost. I use it as the sauce for cauliflower crust pizzas. And I also use it as a dip with flackers and veggies.
It also freezes nicely. Feel free to double the recipe to load up your freezer.
- 1/4 cup walnuts
- 1/4 cup pumpkin seeds (pepitas)
- 2 cloves garlic
- 1 cup kale, chopped and stems removed
- 2 cups spinach
- 1/2 cup fresh basil
- 1/3 cup olive oil (add more if it seems dry)
- 1/2 lemon, juiced
- 1/4 cup nutritional yeast
Put the walnuts, pumpkin seeds and garlic in food processor and process until its a paste. Add the kale, spinach and basil. Pulse until finely chopped. Add olive oil, lemon and nutritional yeast and pulse until well combined. Taste and season with salt.
Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.