Sunday football and snacks galore, does this sound like your home this time of year?
Well, let me let you in on a secret. The recipe I'm sharing is so good my family doesn't even know it's good for them. This is one of my favorite Fall recipes it's so tasty, easy to make, perfect for the pumpkin season and will ease some of the guilt from all the snacking.
But you don't have to save it for game day, toss it with pasta for a quick dinner. Add it as a spread in your favorite panini or toss it with sweet potato wedges like the photo above. The possibilities are endless. Storage is simple too, just store it in the refrigerator in an air tight glass mason jar for up to 5-7 days. Or freeze the pesto in an ice cube tray and store the cubes in the freezer in a plastic bag for up to 4 months. You will have pesto available whenever you need it! As my family knows I am what you might call a Kitchen Witch, because I normally don't use exact measurements. It's a pinch of this and a pinch of that when I'm creating a recipe. So bare with.
1 Bunch of Kale
1 Bunch of Cilantro
3 Garlic Cloves
1 Lemon ( 1 tablespoon of juice )
Olive Oil 1/2 cup
1/2 cup of Pumpkin Seeds ( no shell )
1/2 cup Parmesan Cheese ( grated )
1/2 teaspoon Sea Salt
Add all the ingredients to a blender, blend on medium setting and gradually add olive oil. You might need to add more olive oil until you have the consistency of pesto. That's it! I like to add pumpkin seeds to garnish if I'm setting it out as a dip. Let me know if you try this recipe and what you think.