Kale and Pumpkin Seed Pesto

Servings: 1½ cup pesto
Prep Time: 10 minutes
Equipment needed: food processor or high speed blender

3 cups de-stemmed and chopped dino kale leaves (about ½ bunch kale) or use baby kale
1 cup pepitas (raw pumpkin seeds), soaked for 10 minutes in boiling water, then drained
3 cloves garlic, minced or grated on a microplane
zest and juice of 1 lemon
¼ cup olive oil
1 tsp salt
¼ tsp pepper

Add all ingredients (except oil) to food processor or blender. Start to blend, slowly adding in olive oil as it’s running. Blend until smooth. Taste for salt, pepper and lemon.