1/2 cup Seeds sesame whole dried
1/3 cup Olive or extra virgin olive oil
4 medium (4-1/8" long) Onions green spring or scallions raw
- Wash and chop kale. Using only the leaves, discard the stems.
- Place 2 T of refined avocado oil in a large frying pan. Over medium heat, cook the chopped kale for about 5 minutes until it is slightly crispy.
- While the kale is cooking place the remaining ingredients into a food processor. When kale is finished cooking, let it cool for a few minutes and then add to the other ingredients in the food processor. Blend on high speed until smooth (about 45 seconds to 1 minute).
Serve this pesto sauce over zoodles or over tilapia and cauliflower rice. For additional flavor sprinkle 1/4 tsp of crushed red pepper into the dish before serving.
Note: This recipe makes a total of 2 C of pesto