Wednesday, June 28, 2017

pepita pesto (alliteration!)

Pour over roasted carrots for bliss, pictured above; but I also plan on slathering it on roasted salmon and tossing with fresh kale for lunch tomorrow. And I could also imagine eating a bowl of it with a spoon.

In a food processor, or however else you work your pesto magic:

1 cup pepitas, toasted and cooled
1 1/2 cup kale
1 clove garlic
Rind and juice of a lemon
1/4 cup olive oil
Kosher salt

(taken with respect and admiration from Naturally Ella)


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