Kale And Squash Seed Pesto
Chef’s Note: This recipe utilizes squash seeds to minimize waste and promote sustainability. Instead of discarding these nutrient-rich seeds, they can be roasted for a healthy snack, added to salads for extra crunch, or incorporated into baked goods for a nutritious boost. Squash seeds are packed with vitamins, minerals, and antioxidants, making them a valuable addition to any diet. By finding creative uses for squash seeds, we can reduce food waste, make the most of our produce, and contribute to a more sustainable and eco-friendly lifestyle.
Total Servings - 100
Recipe Cost/Serving - $0.4
University of Bristol
Repurposed Ingredient: Kale stalks & Squash seeds
Ingredients
Kale stalks, 230 lb/ 105 kg
Squash seeds, 18 oz/ 500 g
Lemons, 4 each/ 4 each
Garlic, 3 oz/ 75 g
Cumin ground, 1 oz/ 20 g
Tahini, 3.5 oz/ 100 g
Olive oil, 2 cups/ 450 mL
Maldon salt, 1 tsp/ 4 g
Cracked pepper, 0.5 tsp/ 2 g
Directions
Blanch kale stalks
Put the kale stems in a food processor
Add the pumpkin seeds, toasted cumin and garlic clove
Pour in a few good glugs of olive oil to start with; you can always add more if you need it
Blitz the ingredients together. If you like your pesto a bit chunky, don’t blend for long. For a smoother consistency, blend for longer. Add more olive oil if needed
Finish by squeezing in half the lemon and a little salt and pepper. Serve cold