Kale Stem, Pumpkin Seed Pesto

Ingredients: Makes 2 cups

1/4 cup Raw Pumpkin Seeds
1/4 cup Water
1 ½ tsp Garlic Cloves, minced
1/3 cup Parmesan Cheese
1 ounce Basil, fresh
1 ½ tsp Lemon Zest
1/2 tsp Salt
4 ounces Kale Stems, roughly chopped
2/3 cup Olive Oil

Directions:

Toast pumpkin seeds in a 350°F oven until golden brown and toasted. Cool.
In a food processor, pulse water, garlic, parmesan, basil, lemon zest, salt, and kale stems just until ingredients are chopped.
With food processor running, slowly stream in olive oil until pesto is emulsified, about 1 minute.

Dietitian Note: STOP FOOD WASTE INGREDIENT: kale stems

Serving Size:
1 Tablespoon

Nutrition information:
Cal: 50, Total Fat: 5g, Sat Fat: 1g, Sodium: 40mg, Carbs: 0g, Protein: 0g, Sugar: 0g, Fiber: 0g

Recipe Source:
Recipe provided by FLIK Hospitality Group

Blue Cross and Blue Shield of Illinois, a Division of Health Care Service Corporation,
a Mutual Legal Reserve Company, an Independent Licensee of the Blue Cross and Blue Shield Association

Telligent is an operating division of Verint Americas, Inc., an independent company that provides and hosts an online community platform for blogging and access to social media for Blue Cross and Blue Shield of Illinois.

File is in portable document format (PDF). To view this file, you may need to install a PDF reader program. Most PDF readers are a free download. One option is Adobe^® Reader^® which has a built-in screen reader. Other Adobe accessibility tools and information can be downloaded at https://access.adobe.com.

You are leaving this website/app ("site"). This new site may be offered by a vendor or an independent third party. The site may also contain non-Medicare related information. Some sites may require you to agree to their terms of use and privacy policy.