1. Thoroughly wash and dry kale and parsley.
2. Roughly chop kale, parsley and chives.
3. Place pumpkin seeds, roasted garlic, read chili flakes and lemon zest into a blender or food processor and pulse until coarsely ground.
4. Add in kale, arugula, parsley and chives and pulsate again. Then add extra virgin all of oil, lemon juice salt and pepper to taste and blend until desired consistency add more olive oil if needed.
5. Store pesto in a jar in the refrigerator.
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