Healthy and fresh Kale & Sunflower Seed Pesto, made in 10 minutes with just 7 ingredients.
One of my favorite things to make in the summer is pesto. It’s so simple to make. A food processor + a few healthy ingredients and you have yourself a yummy Sunflower Seed Pesto that you can use in SO many different ways: on pasta, bread, pretzels, spaghetti squash, pizza, you name it.
And this one is made with sunflower seeds, which always reminds me of playing softball. Anyone else? For some reason, it’s cool to spit out sunflower seeds when you’re playing ball, even if you are a 15 year old girl. Ha! Anyway…
How to make this kale & sunflower pesto:
In a food processor, add sunflower seeds and process for about 30 seconds on high, until broken into crumbs. Add all remaining ingredients and blend until combined. Makes 1 cup pesto. Best served immediately.
If you make these Kale and Sunflower Seed Pesto, please let us know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram.
Kale & Sunflower Seed Pesto (Vegan, Gluten Free)
Pin RateIngredients
- 3/4 cup roasted - unsalted shelled sunflower seeds
- 2 cups packed kale - white parts removed
- 1 cup packed fresh basil
- 1 tablespoon sunflower oil - or olive oil
- 1 teaspoon white balsamic vinegar
- 1/2 teaspoon ground sea salt
- 1 tablespoon nutritional yeast
- 1 tablespoon water
Instructions
- In a food processor, add sunflower seeds and process for about 30 seconds on high, until broken into crumbs. Add all remaining ingredients and blend until combined. Makes 1 cup pesto. Best served immediately.
Megan says
Is the 56 calories for the whole cup of pesto?
Christin McKamey says
Hi Megan, I updated the nutritional info. It’s 24 calories or 2 grams of fat for 2 tablespoons. There is 1 cup for this entire recipe (16 tablespoons). =) Thanks!