1. Place pumpkin seeds and garlic into a food processor and pulse just until well chopped. 

  2. Add kale, sage, lemon zest and lemon juice and pulse while slowly pouring in the oil until coarsely but uniformly ground. 

  3. Scrape down sides and pulse in Parmesan, salt and pepper. Scrape down again, taste and adjust seasoning if necessary. 

  4. Pack tightly into a jar and cover with a layer of oil to prevent oxidation. Keep in the fridge for up to a week, or freeze in small containers. Makes about 2 cups.

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Pesto-coated tortellini with shaved parmesan and bright yellow flower petals sprinkled on top as a garnish.