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Kale Sunflower Seed Pesto Recipe

If ever there was a perfect autumnal pesto, this kale sunflower seed pesto would be it. Truthfully, though, this pesto has been my go-to all summer long for easy pasta dinners or on a quick appetizer tray with hummus, baguette, and veggies.

Course Appetizer, sauce
Cuisine Italian
Keyword Sunflower Seed Pesto
Prep Time 2 minutes

Ingredients

  • 2 cups Kale leaves
  • 1 cup Fresh basil leaves
  • 1/2 cup Sunflower seeds
  • 1/2 tsp Granulated garlic powder
  • 2 tbsp Nutritional Yeast
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 3 tbsp Lemon juice
  • 3 tbsp Olive oil
  • 3 tbsp Cold water

Instructions

  1. Soak the sunflower seeds in hot water to soften slightly while assembling all the other ingredients.

  2. In the pitcher or cup of a high-speed blender or food processor, place the kale leaves and basil leaves. Sprinkle the salt, pepper, garlic powder, and nutritional yeast over top.

  3. Drizzle the olive oil and lemon juice over everything, then drain the sunflower seeds and add them as well. Finally, add the cold water.

  4. Pulse the blender for a few seconds until the pesto starts to come together. It should be well blended into a smooth sauce, but large flecks of green should still be visible here and there.

  5. Taste the pesto and adjust seasonings as necessary, adding a pinch of salt or a dash of lemon juice to taste. Pulse again to mix everything together.

  6. Serve immediately or store in the refrigerator or freezer to be used at a later time.