Baby Kale and Basil Pesto with pepitas

We are a pesto loving family. Growing up, Mom never really made a classic tomato sauce as she hates the flavor of cooked tomatoes, so pesto was our go to pasta sauce. We have kept the tradition alive with the new generation, and the kids will all eat heaping servings of pesto whenever served. The irony is that the smallest child hates all vegetables (cucumbers and avocado aside), but will gleefully dive into this without even hesitating. Little does he know on most occasions he is eating kale or chard or spinach!!!  This combo was conceived out of a need for a nut-free pesto the kids could take to their nut-free schools. The pepitas are a nice change from the usual pine nut or almond and still offer a fair amount of protein. Try it!

Baby Kale and Basil Pesto with Pepitas
Makes about 2 cups
 
2 cloves garlic, peeled
½ cup grated Parmesan cheese
1 cup fresh Basil
2 cups baby Kale
½ cup raw Pepitas (pumpkin seeds)
½ tsp. of salt
¾ cup Olive Oil  (plus a little more to cover)
 
 
Place garlic and pepitas in food processor and pulse until combined. Add cheese and pulse. Then, add basil and kale. Pulse until it all resembles a thick paste. Add salt and stream in olive oil while processor is going. Let mixture blend until smooth.
 
*To store in refrigerator, place in container with a thin layer of olive oil on top.
 
Serve with pasta or smeared on a bagel.
 
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