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Kale & Pepitas Pesto (Vegan)


100g Kale - Washed, stems removed

1/4 teaspoon Carwari Organic Agave Nectar (Optional)

1 clove Garlic

1 to 1.5 tablespoon Lemon Juice


Place kale, pepitas and garlic into a food processor and pulse until finely chopped (stop it occasionally to scrape down the sides).Drizzle in the sesame oil and lemon juice. Add the lemon juice, miso and yuzu kosho and whiz. (Add agave nectar if you prefer milder taste.)

You can use the pesto for pasta or use as sauce for roasted vegetables.


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