2 tbsp pumpkin seeds, lightly toasted (pine nuts or walnuts would work, too)
generous pinch red pepper flakes
salt and pepper to taste
½ cup grated parmesan cheese
⅔ cup extra virgin olive oil
1 extra clove garlic
8 ozs light cream cheese, taken out of fridge for at least 1/2 hour to soften it a bit
1 tbsp lime juice (you could use lemon juice, too)
1 tbsp parsley
Dash white pepper
Pita chips and/or veggies for serving
Add the kale and garlic to a food processor, coarsely chopping to create enough room for the other ingredients.
Add the pumpkin seeds, red pepper flakes, salt and pepper, cheese, and olive oil, and puree until it comes to a nice smooth consistency. The pesto is ready to use in making the dip.
Scoop the pesto out of the food processor and put in a container as you make the rest of the dip. It is fine to leave a bit of the pesto on the sides of the food processor.
Place the remaining clove of garlic in the food processor, and give it a whirl to mince the garlic.
Add the cream cheese, lime juice and parsley to the food processor. Turn the food processor on to combine the ingredients together. It can take a couple minutes for the cream cheese to get to an even consistency.
Add 1 1/2 cups of the kale pesto to the food processor along with the white pepper and salt. Puree to combine all of the ingredients. Note you will have a bit of extra pesto on hand, which can be used to spread on a sandwich or top fish or chicken.
Scoop the kale pesto dip into a serving bowl, and serve along with pita chips and/or cut vegetables to scoop the dip. Enjoy!