This is a quick kale and sunflower seed pesto that is equally as healthy as it is easy to prepare. The cheese can be substituted with an alternative such as Daiya brand cheese or nutritional yeast flakes. This sauce is great served over any type of pasta, orzo, or even used as a topping on crackers. Let us know how you use it! Enjoy.
2 garlic cloves, minced
2 cups chopped kale leaves
1 cup fresh basil
1-1/2 ounces (approx. 1/8 cup) parmesan cheese, grated
1/2 teaspoon red pepper flakes
1/2 cup raw sunflower seeds
1/2 cup olive oil
Salt and pepper (or more red pepper flakes) to taste
Pulse garlic, kale, basil, parmesan, red pepper flakes and sunflower seeds in food processor until finely group, 20 to 30 pulses, scraping down bowl as needed. With processor running, slowly add olive oil until incorporated, you may not need a full 1/2 cup. Season with additional salt and pepper if you wish. Enjoy!
Drizzle a very small amount of olive oil over the top of the pesto before putting the lid on your storage container and refrigerating. This will help prevent the pesto from drying out, and from oxidizing too much.
Recipe by Michelle