Curry Coconut Lime Kale & Pumpkin Seed Pesto

9 10 203
Ingredients Minutes Calories
Prep Cook Servings
10 min 0 min 4
Curry Coconut Lime Kale & Pumpkin Seed Pesto
Health Rating

Ingredients


1 cup Kale (finely chopped and packed tight)
8 tsp Coconut oil
2 tsp Garlic paste (more or less to taste, or powdered garlic)
1/4 cup hulled Sunflower seeds
5 piece Sun-dried tomatoes (finely chopped)
2 tbsp Lime juice (fresh) (or two limes juiced)
1/4 tsp Green curry paste (or to desired spicyness)
1/2 cup Pumpkin seeds (pepitas)
1/4 tsp Himalayan sea salt

Instructions


1. Wash kale, remove stems and break leaves off. Measure kale (3-4 leaves should make 1 cup once finely diced/blended). Either dice or put in the blender with garlic and break up leaves a bit and mix in garlic.

2. Grind up pumpkin seeds using a coffee grinder and grind until roughly cut.

3. Mince sundried tomatoes

4. Combine all ingredients in a bowl together and stir until mixed evenly.
 

Notes:

Enjoy this pesto on bread, tostada, in pasta, on baked goods, stuffed inside savoury pastry, or as a dip! It's delish.

Also, feel free to change up the nuts in this or mix in hemp seeds, etc. Customize to your preference.


Nutrition Facts

Per Portion

Calories 203
Calories from fat 143
Calories from saturated fat 78
Total Fat 15.9 g
Saturated Fat 8.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.2 g
Monounsaturated Fat 2.8 g
Cholesterol 0
Sodium 179 mg
Potassium 321 mg
Total Carbohydrate 10.6 g
Dietary Fiber 2.4 g
Sugars 2.0 g
Protein 4.6 g

Dietary servings

Per Portion


Meat Alternative 0.6
Vegetables 0.4

Energy sources


Pygal21%433.26701317536435125.2670249639701670%348.24996114726315276.80463026534449%355.57306380126454110.7184048089803421%70%9%CarbohydratesFatProtein
Appetizer
Lunch
Salad
Snack