Peruvian Pesto Delicacy: Pecan, Spinach, and Basil

Superfoods Pesto



  • ½ cup oil, divided
  • 2 garlic cloves, finely chopped
  • 1 cup kale, cut in small pieces
  • 1 cup basil
  • ½ cup pumpkin seeds
  • 1 tablespoon hemp seeds
  • 1 tablespoon lemon juice
  • 1 tablespoon apple cider vinegar
  • Salt and pepper, to taste
  • ½ cup water


  1. Sauté the garlic in a small pan with 2 tablespoons olive oil over medium heat. Stir for 2 minutes, add the kale, and stir for 1 more minute.
  2. Transfer to the blender and process with all the other ingredients until the consistency becomes like a paste (it doesn’t have to be super smooth, it depends on how chunky or creamy you like it).
  3. You may need to turn the blender off and move everything around with a spatula a few times during this process. If you want it even creamier, add some more water if desired.
  4. You can keep this pesto in an airtight container in the fridge for up to three days, or freeze it in an airtight container and keep it there for up to a month.

*I recommend eating this pesto with brown rice pasta and steamed green beans or asparagus on top.
* You can make this pesto completely raw by skipping the sautéeing steps and simply putting all the ingredients in the blender. I just do it this way because I can’t digest raw garlic very well, but it’s completely up to you.

This was the first dish I ever proclaimed to be my favorite, and things didn’t change until I tried the original Italian pesto and it immediately became my new number one. I guess I have a thing for nuts, cheese, and basil!




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