Ingredients
- ½ Cup roasted seeds (sunflower, pumpkin, sesame)
- 2 cloves garlic, toasted
- ¼ Cup parmesan cheese, freshly grated
- ½ pound of kale, stems and ribs removed
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ Cup olive oil
- 1 Tablespoon lemon juice
- 6 Baguettes
Procedure
- In a small skillet, sauté garlic in a little olive oil until golden brown.
- Blanch the kale in boiling water.
- Drain kale onto a paper towel. Squeeze any excess liquid from the leaves, and tear into small pieces.
- In a mortar and pestle, pound the garlic to a paste. Add the seeds and continue to pound until smooth.
- Add the kale to the mortar and pestle, a little at a time, and pound until pureed.
- Add olive oil, lemon juice, parmesan, salt and pepper. Stir to combine.
- Taste your pesto. Does it need more salt or lemon juice? Adjust seasonings to your liking.
- Slice baguettes and place on a platter.
- Serve and enjoy!