|10 min||0 min||4|
|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|
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.
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.