A budget-friendly blend of kale and spinach create this vibrant pesto and a delicious serving of leafy greens.
Makes: 300 ml (1¼ cup)
Total Time: 20 Minutes
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
⅛ teaspoon ground black pepper
1. In a large pot of salted, boiling water, blanch 270g (4 cups) 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 35g (1/2 cup) 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: Serve over pasta, or with bruschetta and flatbread as a dip.