Zoe’s Kale and Pumpkin Seed Pesto

Pesto is a great way of getting children to eat more greens. In this recipe you can switch kale for spinach, depending on which you have to hand. You can also vary the herbs, depending on what is in season, such as parsley, basil or sorrel. Pumpkin seeds are a much cheaper substitute to pine nuts, which are normally used in pesto. You can however use any nuts, such as walnuts, pine nuts or cashews if you prefer. This pesto is delicious stirred through pasta but can also be served with vegetables, salads or as a pizza topping.

Ingredients

• 50g kale leaves (stems removed)
• 2 tbsp fresh herbs eg parsley or basil
• 30g toasted pumpkin seeds (or walnuts)
• 1 clove garlic, crushed
• 1 tbsp lemon juice
• 50g grated hard parmesan, vegetarian alternative or 3 tbsp nutritional yeast flakes for vegan version
• 75ml extra virgin olive oil

Instructions

1. Place all the ingredients, apart from the oil, in a food processor and blend for a few seconds.
2. Add the oil and blend again.
3. Serve immediately or place in a sterilised jar. It will keep for a week in the fridge.