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Toasted Pepita Kale Pesto: A Healthy Dinner in Minutes!

Toasted Pepita Kale Pesto: A Healthy Dinner in Minutes!

By Elizabeth Stark

In cooler weather, kale pesto is a wonderful alternative to the traditional herbed version. In this easy recipe I used nutty toasted pepitas and lots of creamy Asiago cheese. The simple pesto was a great way to serve up kale, and is flavorful enough to use as a spread or on top of pasta.

When buying your kale, look for robust, bright green leaves for optimal flavor and texture.

More healthy recipe:

Carrot and Parsley Salad

Spooky Fruit Skewers

Spinach Salad with Broccoli, Red Peppers, and Onions

Toasted Pepita Kale Pesto


  • 1/3 cup raw pumpkin seeds
  • 3 cups kale leaves, washed, dried, and chopped
  • 1/3 cup olive oil
  • zest of 1 lemon, plus 2 tablespoons juice
  • 1/4 cup shredded Asiago
  • 2 large cloves garlic, smashed and peeled
  • 1/2 teaspoon salt, or more to taste
  • 2 – 3 twists fresh ground black pepper


  1. In a small skillet, toast the pumpkin seeds over medium-high heat for 4 minutes.
  2. Combine all of the ingredients in your food processor and process until ingredients have reduced and are smooth, but have a bit of texture left.
  3. Scrape out of the food processor and serve.