Nut-Free Homemade Kale Pesto
Brighten up your meals with this Nut-Free Homemade Kale Pesto—a fresh and vibrant alternative to traditional nut-based recipes! Made with nutrient-packed kale, fragrant basil, and toasted sunflower seeds, this unique pesto delivers bold flavors without the allergens. The addition of zesty lemon juice, creamy Parmesan cheese, and rich olive oil creates a perfectly balanced sauce that’s smooth, tangy, and versatile. Ready in just 15 minutes with no cooking required, this quick and easy recipe is perfect for tossing with pasta, drizzling over roasted veggies, or spreading on sandwiches. It's a nut-free, freezer-friendly twist on a classic that everyone can enjoy!
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Ingredients
- 3 cups Kale leaves, packed
- 1 cup Fresh basil leaves, packed
- 0.5 cup Sunflower seeds, shelled
- 0.5 cup Parmesan cheese, grated
- 2 units Garlic cloves
- 2 tablespoons Lemon juice, freshly squeezed
- 0.5 cup Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, ground
Directions
Step 1
Wash the kale and basil leaves thoroughly. Remove the thick stems from the kale and tear the leaves into smaller pieces. Dry the leaves using a salad spinner or pat them dry with a clean kitchen towel.
Step 2
In a dry medium-sized skillet over medium heat, toast the sunflower seeds until they are lightly golden and fragrant, about 3 to 5 minutes. Stir frequently to prevent burning. Remove from heat and let them cool slightly.
Step 3
In a food processor or blender, combine the kale, basil, toasted sunflower seeds, grated Parmesan cheese, and peeled garlic cloves.
Step 4
Pulse the ingredients a few times until they are coarsely chopped.
Step 5
Add the fresh lemon juice, salt, and black pepper.
Step 6
With the food processor running on low speed, gradually pour in the olive oil in a steady stream. This will help emulsify the pesto into a smooth and creamy mixture.
Step 7
Stop the processor occasionally to scrape down the sides to ensure all components are evenly mixed.
Step 8
Taste the pesto and adjust the seasoning by adding more salt or lemon juice if necessary.
Step 9
Transfer the pesto to a storage container and cover the surface with a thin layer of olive oil to prevent browning. Store in the refrigerator for up to one week or freeze for up to 3 months.
Nutrition Facts
| Serving size | (767.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1705.3 |
| Total Fat 156.9g | 0% |
| Saturated Fat 28.8g | 0% |
| Polyunsaturated Fat 10.6g | |
| Cholesterol 40mg | 0% |
| Sodium 2013.7mg | 0% |
| Total Carbohydrate 49.2g | 0% |
| Dietary Fiber 14.0g | 0% |
| Total Sugars 5.0g | |
| Protein 45.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1851.8mg | 0% |
| Iron 20.7mg | 0% |
| Potassium 2626.9mg | 0% |
Source of Calories