KALE AND BASIL SUNFLOWER SEED PESTO

pesto

This guy packs a lot of punch, both in nutrients and in flavour. It is fantastic added to pasta, pizzas, sandwiches, or with seafood or meat. It’s also good just with some avocado on toast or rice crackers. Seriously yum. I suggest you use a mortar and pestle for the sunflower seeds (or everything if you have a big one) as I find you end up with a better texture overall but I guess it depends on your food processor!

Ingredients

I cup blanched kale leaves (3 cups raw, blanched, drained and excess water squeezed out)

1 cup basil Snapseed

1/3 cup toasted sunflower seeds

1 clove garlic

juice and rind of 1 lemon

salt and pepper

3 tbs olive oil

1/4 cup parmesan cheese freshly grated (completely optional!)

Directions

Place toasted sunflower seeds with garlic in a mortar and pestle and crush. Then add all ingredients into a food processor and process until you have a desired consistency. Add more lemon juice and seasoning to taste and add more olive oil if you want a looser consistency.

Store in an airtight container in the fridge.

HH. x

Snapseed (1)
Courgetti with balsamic roasted cherry tomatoes and kale, basil and sunflower seed pesto.

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