Quick Kale and Walnut Pesto with Sunflower Seeds
This kale and walnut comes together quickly with only a handful of ingredients. The perfect way to use up surplus summer produce and so versatile
Servings: 6 serves
Calories: 144kcal
Ingredients
- 2 cups torn kale stems removed
- ¼ cup chopped walnuts
- ¼ cup raw sunflower seeds
- 1 clove garlic
- 2 tablespoon fresh lemon juice
- ½ cup parmesan cheese
- salt and pepper to taste
- 3 tablespoon olive oil
Instructions
- Pop everything except the olive oil into the food processor and pulse until blended, you will probably need to stop and scrap the sides down a couple of times
- Once the mixture starts coming together, slowly drizzle the olive oil in through the top until the pesto becomes almost creamy and reaches the desired consistency (see notes)
Notes
For consistency this is up to you: I like mine a little bit chunky so I don't blend for too long. If you like a creamier pesto then keep blending until it gets there.
Nutrition
Calories: 144kcal | Carbohydrates: 4g | Protein: 4.9g | Fat: 12.9g | Saturated Fat: 2.4g | Cholesterol: 5mg | Sodium: 123mg | Fiber: 0.9g | Sugar: 0.6g