Pumpkin Seed Pesto Pasta

Serves 4 | Prep Time: 10 minutes | Cook Time: 15 minutes

Adding dark leafy greens is great way to get more nutrition and keep flavor with pesto. Walnuts, sunflower seeds or Brazil nuts would be great substitutes for the pumpkin seeds as well.

Ingredients

2 cups kale, destemmed and torn into pieces (about 1 bunch)
1 bunch basil (about 1/2 cup)
⅓ cup pumpkin seeds toasted
3 tablespoons grated parmesan cheese plus more for serving
2 garlic cloves
2 tablespoons lemon juice
kosher salt and freshly ground black pepper
⅓ cup extra virgin olive oil
16 ounces pasta of choice for serving

Chef Tips

Freeze any unused pesto in a plastic bag, glass container, ice cube trays or plastic container for up to 3 months. Thaw in the fridge overnight and use as you normally would.

Preparation

Step 1

Get your pot of water boiling and cook the pasta. Reserve a cup of cooking liquid after the pasta is cooked for the sauce.

Step 2

Meanwhile, in the bowl of your food processor, place the pumpkin seeds, kale, basil, parmesan cheese, garlic, lemon juice Season to taste with salt and pepper. Pulse until combined and thoroughly blended. Taste for seasoning.

Step 3

With the processor still on, slowly pour the olive oil and blend until everything comes together well.

Step 4

Toss the cooked pasta of choice with the pesto. Thin out with a little pasta water; about a tablespoon or two at a time. Sprinkle extra parmesan cheese and enjoy!