Kale Pesto

A budget-friendly blend of kale and spinach create this vibrant pesto and a delicious serving of leafy greens.

Ingredients

• 270 g (4 cups) kale, chopped
• 120 ml (½ cup) olive oil
• 2 teaspoons red wine vinegar
• 60 g (¼ cup) roasted red pepper
• 2 garlic cloves, roasted
• ½ teaspoon thyme
• 1 teaspoon lemon zest
• 2 Tablespoons pumpkin seeds, toasted
• 15 g (½ cup) spinach
• ¼ teaspoon salt, optional
• ⅛ teaspoon ground black pepper, optional

Directions

1. In a large pot of salted, boiling water, blanch 4 cups (270g) of kale for 4 minutes.
2. Shock in a bowl filled with ice and water; strain. Once water has drained away, press out as much water as possible, leaving ½ cup (35g) of blanched kale.
3. Place all ingredients into the Vitamix container in the order listed and secure lid.
4. Select Variable 7.
5. Using the On/Off switch to quickly pulse 15-20 times, using the tamper to press the ingredients into the blades.

Notes