A unique twist on traditional pesto, this Sunflower Seed Kale Pesto offers a nut-free, dairy-free alternative that is rich in flavor and perfect for pasta, sandwiches, and salads. Its vibrant green color and fresh taste make it a perfect accompaniment for various dishes, appealing to health-conscious and allergy-sensitive individuals.
Originating as a twist on the classic Italian pesto, this version substitutes traditional pine nuts with sunflower seeds and uses kale for a unique, nutrient-rich pesto perfect for modern dietary needs.
2 cups packed fresh kale leaves
1/2 cup sunflower seeds
1/2 cup extra virgin olive oil
1/4 cup nutritional yeast
2 cloves garlic, minced
Juice of 1 lemon
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1. Rinse and dry the kale leaves thoroughly.
2. In a food processor, combine kale, sunflower seeds, nutritional yeast, and minced garlic.
3. Pulse until the mixture is finely chopped.
4. Slowly add olive oil while the processor is running until well blended and smooth.
5. Add lemon juice, salt, and pepper, and pulse to combine.
6. Taste and adjust seasoning if necessary.
Store in an airtight container in the refrigerator for up to one week.
Reheat gently in a saucepan over low heat, stirring frequently to maintain consistency, or serve at room temperature.
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