Simple Kale & Pumpkin Seed Pesto (Vegan)

Quick, simple, and versatile.
Quick, simple, and versatile.

Are you having a good week so far? We are! If you’re reading this, then you are alive, and that means you have every opportunity to have a good week. After a hectic schedule last week, and a fun filled weekend, we decided to take a couple days of down time to recharge. No fuss meals, revamped leftovers for lunch, and a lot of porch chilling pretty much ruled Monday and Tuesday.

Last weekend, we were still celebrating my birthday. Each birthday happens only once, so you might as well make them count, right? We had a few friends from town over, plus Jared (Warren’s brother) and Haley (Jared’s soon-to-be wife ). We shared many stories and laughs; first at the dinner table, and later out by the fire.

Jared and Haley just moved their newly built tiny house from Virginia to Tennessee, so we got the opportunity to catch up on how they are adjusting to “living tiny”. We also got the chance to learn more about their new venture, Tiny Mountain Rhodes. They now provide design and consulting services, one-on-one in person, or online, to future and potential tiny house dwellers. If you are building your own tiny house, or just want to check out theirs, you can find them here.

Of course, there was food involved at the get together. Cheeses, grilled bread, roasted red peppers and tomatoes, grilled portobellos, caramelized whisky onions, spiced and sautéed greens, fresh fruit, nuts and seeds, and blistered grapes filled the table. We ended the night around the fire; making s’mores, and sipping on Warren’s Bourbon Tea-Lemonade.

Fill the table!
Fill the table!

Tip: The one thing we absolutely use ALL THE TIME, even if it’s just the two of us, is this. It’s slate (you can write on it), it’s a lazy suzan, and we definitely use it for more than just cheese. We seriously love this thing!

On to the pesto. We wanted to cook easy but still comforting food this week, so I knew pesto had to be on the menu! Pesto is so quick to make at home; and I’m talking 5 minutes quick. The other upside to making pesto, you get to choose your own ingredients. Don’t like kale? Use basil, arugula, or even peas. Don’t like pumpkin or hemp seeds? Use walnuts or pine nuts. Want to swap the nutritional yeast for parmesan cheese? Go ahead! In this version, we used kale, pumpkin seeds, hemp seeds, and nutritional yeast. We chose kale and hemp seeds this go-around due to their superfood benefits. If you’re not familiar with hemp seeds, you can find out more about them here.

No matter which ingredients you choose, pesto is:
*a go-to for a quick pasta dinner
*a dip for veggies
*a salad topping
*a great spread for crostini, wraps, and sandwiches

Oh, I almost forgot to update you on the Progresso soup competition. We weren’t one of the winners, but we did get to eat some good soup in the process The competition was tough to beat, but so were we. Three very lovely soups won, and I’ll be sure to let you know if we are a finalist in the next competition.

Print Recipe
Simple Kale & Pumpkin Seed Pesto
Cuisine Italian
Prep Time 5 Minutes
Servings
Cup
Ingredients
Cuisine Italian
Prep Time 5 Minutes
Servings
Cup
Ingredients
Instructions
  1. To a food processor, add all ingredients, and process until smooth.
Recipe Notes

Kale Pesto
Kale Pesto

Share this Recipe
 

Leave a Reply

Your email address will not be published. Required fields are marked *