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Categories:Viewed: 69 - Published at: 6 years ago
Ingredients
- 1 bunch kale (approx 250-300g), washed, spun + stems removed
- 2 cloves garlic
- 1 cup lightly toasted pepita seeds
- 1 cup loosely packed cilantro leaves + soft stems
- 1-2 green Serrano chilies, seeded + roughly chopped
- 185 milliliters extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon white (shiro) miso paste
Method
- Place kale, garlic, pepitas, cilantro and chilies, if using, into a food processor. Pulse until finely chopped, you may need to stop it occasionally to scrape down the sides or move things around a little to get it all going. With the motor still running, drizzle in the olive oil in a steady stream. Lastly add the lemon juice and miso, give it one final whiz, taste and season with sea salt and black pepper. If not using straight away pack into a clean glass jar, cover with a thin film of olive oil and store in the fridge for up to 1 week.
