Kale and Sunflower Seed Pesto
In short: A nut-free, vegan pesto of blanched kale, toasted sunflower seeds, lemon and garlic, with a deep green color and a savory, cheesy flavor. It takes about 18 min in total and makes 8 servings.
- Prep
- 10 min
- Cook
- 8 min
- Total
- 18 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 140 kcal
Kale pesto is hardy, cheap and good for school lunches, because sunflower seeds take the place of pine nuts and keep it safe for nut-free kitchens. A quick blanch removes the kale's bitterness and sets a vivid green. Nutritional yeast adds a savory, cheesy depth without any dairy. The pesto is thicker and earthier than a basil one, and works on pasta, grain bowls, sandwiches, roasted potatoes and pizza.
Instructions
- Bring a large pot of water to a boil and fill a bowl with ice water. Strip the kale leaves off the stems and discard the stems.
- Drop the kale into the boiling water for 45 seconds, until bright green. Lift it out with tongs into the ice water for 1 minute, then drain.
- Squeeze the kale firmly with your hands to remove as much water as you can. It should form a dense ball.
- Toast the sunflower seeds in a dry skillet over medium heat for 3 to 4 minutes, until lightly golden. Let them cool.
- Put the seeds, garlic, nutritional yeast, lemon juice and salt in a food processor and pulse to a coarse crumb. Add the kale and pulse until finely chopped.
- With the processor running, add the olive oil in a stream, then the water, 1 tablespoon at a time, until the pesto is thick and smooth. Taste and adjust.
Tips
- Pumpkin seeds give a deeper green color, and toasted walnuts or almonds work if nuts are fine for you.
- Freeze in ice cube trays. A cube melted into soup, pasta or mashed potatoes adds instant flavor.
Questions and answers
Is kale pesto bitter?
Raw kale can be, but a 45-second blanch and a squeeze of lemon take away most of the bitterness. Young, flat-leaf kale helps too.
How long does kale pesto keep?
In a jar in the fridge, with a thin layer of olive oil on top, it keeps for up to 5 days. In the freezer it lasts for 3 months.
Can I make kale pesto without nutritional yeast?
Yes. Leave it out and add a pinch more salt and a little extra lemon juice. The pesto will taste fresher and less savory.
How long does it take to make Kale and Sunflower Seed Pesto?
About 18 min in total: 10 min of preparation and 8 min of cooking.
How many calories are in Kale and Sunflower Seed Pesto?
About 140 kcal per serving, with 3 g of protein, 3 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 140 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 3 g |
| Fat | 13 g |
| Fiber | 2 g |
| Sugar | 0 g |
| Sodium | 150 mg |
Estimated values, calculated from the ingredients.
