Rosemary Kale Pesto

Rosemary Kale Pesto

Rosemary Hazelnut Pesto
Yield: 2 cups

Pesto in our kitchen takes on many forms through the seasons. This is a winter pesto recipe we love – try it with kale in place of parsley! Come summer, substitute basil or cilantro for the rosemary (about ½ cup) to keep this recipe current with the season.

1 bunch parsley
2 big sprigs rosemary
1 clove garlic
1 cup pumpkin seeds
1/3 cup chickpea or white miso
optional 2 T. lemon juice or balsamic vinegar
¾ t. sea salt, to taste
1 cup olive oil

1. Combine the first six ingredients in a food processor, slowly pouring in the olive oil. Adjust flavor and consistency as desired. Add the juice of half a lemon for a bonus alkalizing kick!

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