Nut-Free Homemade Kale Pesto
Elevate your next meal with this vibrant, Nut-Free Homemade Kale Pesto that’s equally bold in flavor and creamy in texture! This allergy-friendly twist on traditional pesto swaps pine nuts for toasted sunflower seeds, delivering a nut-free alternative without sacrificing depth of flavor. Packed with nutrient-rich kale, aromatic basil, zesty lemon juice, and freshly grated Parmesan, this pesto comes together in just 15 minutes. The smooth olive oil creates a velvety finish, while garlic adds a punch of savoriness. Perfect for pasta, bread, roasted veggies, or as a dip, this versatile recipe is easy to prepare and ideal for meal prep, staying fresh in your fridge or freezer for ultimate convenience. Burst with taste and texture, this nut-free kale pesto is a healthy, delicious addition to your favorite dishes!
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Recipe Information
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
Instructions
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.
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.
In a food processor or blender, combine the kale, basil, toasted sunflower seeds, grated Parmesan cheese, and peeled garlic cloves.
Pulse the ingredients a few times until they are coarsely chopped.
Add the fresh lemon juice, salt, and black pepper.
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.
Stop the processor occasionally to scrape down the sides to ensure all components are evenly mixed.
Taste the pesto and adjust the seasoning by adding more salt or lemon juice if necessary.
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
Calories |
1705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.9 g | 201% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 2014 mg | 88% | |
| Total Carbohydrate | 49.2 g | 18% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 5.0 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1852 mg | 142% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 2627 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
