Ingredients:
- 1/3 cup toasted sunflower seeds, unsalted
- 1-3/4 cups kale, stems removed, lightly packed
- 1 cup fresh basil leaves, lightly packed
- 1-2 garlic cloves, skin removed
- 1.5 tsp. distilled white vinegar
- 1/3 - 1/2 cup extra virgin olive oil
Directions:
- Add toasted sunflower seeds to a food processor and process until chopped. Add other
ingredients except for the olive oil and chop till combined. Slowly add 1/3 cup of the olive oil
through the top. I typically like my pesto a little thicker for adding to pastas. If you like a
thinner consistency or want to use as a dressing, add another 3tbsp or so till you reach your
desired consistency.
2. If you'd like to spice it up, a few shakes of red pepper flakes will do the trick.
Notes
If you're not a fan of kale, you can use spinach leaves instead. Arugula and spinach
sometimes make a nice, peppery combination if you add around 3/4-1 cup of each.
Nutrition content
Calories: 112kcal | Carbohydrates: 2g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Sodium: 21mg |
Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin A: 368IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg
recipe from: The Dizzy Cook
