AuthorJordan Pie
RatingDifficultyBeginner

This pesto goes great with our turmeric seedy crackers, or simply eaten with celery or cucumber sticks! Its nut free so great for school lunches and is incredibly rich in Omega 3's which are essential for brain health.

Yields1 Serving
Prep Time10 mins

 23 kale leaves, de-stemmed
 2 fresh basil leaves
 12 garlic cloves
 1 lemon juiced
 1 cup sunflower seeds (activated if possible)

1

Add the seeds, garlic, herbs and kale to a food processor or thermomix bowl and blitz until broken down and there are no large chunks left.

2

Add all other ingredients and blend again until desired. If you prefer you pesto a little chunky don't blend for as long, however if you prefer it smoother, blend for longer.

3

Taste the pesto and adjust if needed, add more lemon, salt, basil or oil if the consistency isn't to your preference.

4

When it's ready, pour or scoop it into a clean glass jar and store in the fridge.

Category

Ingredients

 23 kale leaves, de-stemmed
 2 fresh basil leaves
 12 garlic cloves
 1 lemon juiced
 1 cup sunflower seeds (activated if possible)

Directions

1

Add the seeds, garlic, herbs and kale to a food processor or thermomix bowl and blitz until broken down and there are no large chunks left.

2

Add all other ingredients and blend again until desired. If you prefer you pesto a little chunky don't blend for as long, however if you prefer it smoother, blend for longer.

3

Taste the pesto and adjust if needed, add more lemon, salt, basil or oil if the consistency isn't to your preference.

4

When it's ready, pour or scoop it into a clean glass jar and store in the fridge.

Nut Free Kale & Basil Pesto
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