Kale Stem, Pumpkin Seed Pesto

Bridgett — Fri, 05 Sep 2025 19:10:49 GMT

Current Revision posted to Recipe Book by Bridgett on 9/5/2025 7:10:49 PM

Ingredients: Makes 2 cups

1/4 cup Raw Pumpkin Seeds
1/4 cup Water
1 ½ tsp Garlic Cloves, minced
1/3 cup Parmesan Cheese
1 ounce Basil, fresh
1 ½ tsp Lemon Zest
1/2 tsp Salt
4 ounces Kale Stems, roughly chopped
2/3 cup Olive Oil

Directions:

Toast pumpkin seeds in a 350°F oven until golden brown and toasted. Cool.
In a food processor, pulse water, garlic, parmesan, basil, lemon zest, salt, and kale stems just until ingredients are chopped.
With food processor running, slowly stream in olive oil until pesto is emulsified, about 1 minute.

Dietitian Note: STOP FOOD WASTE INGREDIENT: kale stems

Serving Size:
1 Tablespoon

Nutrition information:
Per serving: Cal: 50, Total Fat: 5g, Sat Fat: 1g, Sodium: 40mg, Carbs: 0g, Protein: 0g, Sugar: 0g, Fiber: 0g

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: Vegetarian, Recipe book, American, Diabetes/prediabetes - Carb Conscious, General Healthy - Health Conscious, Italian, High blood pressure - Sodium Conscious, Appetizer, Heart Disease - Heart Conscious

Kale Stem, Pumpkin Seed Pesto

BCBSIL Connect Team — Thu, 24 Aug 2023 20:46:51 GMT

Revision 6 posted to Recipe Book by BCBSIL Connect Team on 8/24/2023 8:46:51 PM

Ingredients: Makes 2 cups

Directions:

Toast pumpkin seeds in a 350°F oven until golden brown and toasted. Cool.
In a food processor, pulse water, garlic, parmesan, basil, lemon zest, salt, and kale stems just until ingredients are chopped.
With food processor running, slowly stream in olive oil until pesto is emulsified, about 1 minute.

Dietitian Note: STOP FOOD WASTE INGREDIENT: kale stems

Serving Size:
1 Tablespoon

Nutrition information:
Cal: 50, Total Fat: 5g, Sat Fat: 1g, Sodium: 40mg, Carbs: 0g, Protein: 0g, Sugar: 0g, Fiber: 0g

Recipe Source:
Recipe provided by FLIK Hospitality Group

Kale Stem, Pumpkin Seed Pesto

BCBSIL Connect Team — Thu, 24 Aug 2023 20:24:59 GMT

Revision 5 posted to Recipe Book by BCBSIL Connect Team on 8/24/2023 8:24:59 PM

Ingredients: Makes 2 cups

Directions:

Toast pumpkin seeds in a 350°F oven until golden brown and toasted. Cool.
In a food processor, pulse water, garlic, parmesan, basil, lemon zest, salt, and kale stems just until ingredients are chopped.
With food processor running, slowly stream in olive oil until pesto is emulsified, about 1 minute.

Dietitian Note: STOP FOOD WASTE INGREDIENT: kale stems

Serving Size:
1 Tablespoon

Nutrition information:
Cal: 50, Total Fat: 5g, Sat Fat: 1g, Sodium: 40mg, Carbs: 0g, Protein: 0g, Sugar: 0g, Fiber: 0g

Recipe Source:
Recipe provided by FLIK Hospitality Group

Kale Stem, Pumpkin Seed Pesto

BCBSIL Connect Team — Thu, 15 Jun 2023 18:40:22 GMT

Revision 4 posted to Recipe Book by BCBSIL Connect Team on 6/15/2023 6:40:22 PM

Ingredients: Makes 2 cups

Directions:

Toast pumpkin seeds in a 350°F oven until golden brown and toasted. Cool.
In a food processor, pulse water, garlic, parmesan, basil, lemon zest, salt, and kale stems just until ingredients are chopped.
With food processor running, slowly stream in olive oil until pesto is emulsified, about 1 minute.

Dietitian Note: STOP FOOD WASTE INGREDIENT: kale stems

Serving Size:
1 Tablespoon

Nutrition information:
Cal: 50, Total Fat: 5g, Sat Fat: 1g, Sodium: 40mg, Carbs: 0g, Protein: 0g, Sugar: 0g, Fiber: 0g

Recipe Source:
Recipe provided by FLIK Hospitality Group

Kale Stem, Pumpkin Seed Pesto

BCBSIL Connect Team — Fri, 30 Jul 2021 20:29:21 GMT

Revision 3 posted to Recipe Book by BCBSIL Connect Team on 7/30/2021 8:29:21 PM

Ingredients: Makes 2 cups

Directions:

Toast pumpkin seeds in a 350°F oven until golden brown and toasted. Cool.
In a food processor, pulse water, garlic, parmesan, basil, lemon zest, salt, and kale stems just until ingredients are chopped.
With food processor running, slowly stream in olive oil until pesto is emulsified, about 1 minute.

Dietitian Note: STOP FOOD WASTE INGREDIENT: kale stems

Serving Size:
1 Tablespoon

Nutrition information:
Cal: 50, Total Fat: 5g, Sat Fat: 1g, Sodium: 40mg, Carbs: 0g, Protein: 0g, Sugar: 0g, Fiber: 0g

Recipe Source:
Recipe provided by FLIK Hospitality Group

Kale Stem, Pumpkin Seed Pesto

BCBSIL Connect Team — Fri, 19 Jun 2020 21:34:11 GMT

Revision 2 posted to Recipe Book by BCBSIL Connect Team on 6/19/2020 9:34:11 PM

Ingredients: Makes 2 cups

Directions:

Toast pumpkin seeds in a 350°F oven until golden brown and toasted. Cool.
In a food processor, pulse water, garlic, parmesan, basil, lemon zest, salt, and kale stems just until ingredients are chopped.
With food processor running, slowly stream in olive oil until pesto is emulsified, about 1 minute.

Dietitian Note: STOP FOOD WASTE INGREDIENT: kale stems

Serving Size:

1 Tablespoon

Nutrition information:

Cal: 50, Total Fat: 5g, Sat Fat: 1g, Sodium: 40mg, Carbs: 0g, Protein: 0g, Sugar: 0g, Fiber: 0g

Recipe Source:
Recipe provided by FLIK Hospitality Group

Kale Stem, Pumpkin Seed Pesto

BCBSIL Connect Team — Fri, 19 Jun 2020 21:31:22 GMT

Revision 1 posted to Recipe Book by BCBSIL Connect Team on 6/19/2020 9:31:22 PM

Ingredients: Makes 2 cups

Directions:

Toast pumpkin seeds in a 350°F oven until golden brown and toasted. Cool.
In a food processor, pulse water, garlic, parmesan, basil, lemon zest, salt, and kale stems just until ingredients are chopped.
With food processor running, slowly stream in olive oil until pesto is emulsified, about 1 minute.

Dietitian Note: STOP FOOD WASTE INGREDIENT: kale stems

Serving Size:

1 Tablespoon

Nutrition information:

Cal: 50, Total Fat: 5g, Sat Fat: 1g, Sodium: 40mg, Carbs: 0g, Protein: 0g, Sugar: 0g, Fiber: 0g

Recipe Source:
Recipe provided by FLIK Hospitality Group