Vegan Kale Pepita Pesto

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

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