The pesto can keep up to a week in the fridge in an airtight container or plastic bag. For longer life, store the pesto in the freezer for up to several months. To make this vegan, substitute a cheese alternative for the cheese.
Prep Time:10 minutes
Cook Time:5 minutes
Total Time:15 minutes
Ingredients
UnitsScale
2 1/2cups kale, chopped
1/3cup olive oil
4-5 cloves garlic, largely chopped
1/4 - 1/3cup shredded cheese, such as parmesan
1/4cup pumpkin seeds, unsalted
1/2 cup or handful of basil leaves, chopped (optional)
Instructions
In a food processor (or high powered blender) pulse the kale and basil leaves, while slowly adding in the olive oil in segments until finely chopped. Add in the remaining ingredients.
