2 ½ cups kale leaves
⅓ cup cilantro leaves
⅓ cup pepitas
1 clove garlic
¾ cup extra virgin olive oil
¼ teaspoon salt
⅛ teaspoon black pepper
1 cup Greek yogurt
1 drop Cilantro oil
Salt and pepper, to taste (if desired)
- Combine all ingredients in a food processor or blender and process until smooth, scraping the sides as necessary.
- In a medium bowl, combine yogurt, cilantro-kale pesto, and one drop of Cilantro oil.
- Stir until well combined.
- Season to taste with additional salt and pepper if desired.
Tip: Serve with your favorite grilled veggies, such as sweet potatoes, zucchini, or red peppers. May also be used as a sandwich spread or a dip for French fries.