Kale and Sunflower Seed Pesto
An earthy, nut-free alternative to classic basil pesto
Why This Recipe Works
This variation trades traditional pine nuts for toasted sunflower seeds, which hold their own against the earthy bite of raw kale. It is a sturdy sauce that works just as well smeared on toast as it does tossed with pasta.
Instructions
Process the kale, basil, toasted sunflower seeds, garlic, and red pepper flakes in a food processor until the mixture is finely and evenly chopped, about 15 pulses, scraping down the sides of the bowl as needed.
With the processor running, slowly pour the olive oil through the feed tube in a steady stream until the pesto is smooth and well emulsified.
Transfer the mixture to a medium bowl and stir in the Parmesan by hand—this prevents the cheese from becoming a gummy paste and maintains a better texture in the finished sauce.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Can I make this ahead of time?
The pesto can be made up to 2 days in advance; press plastic wrap directly onto the surface before refrigerating to prevent oxidation.
