CSA member Becky Tschida shared this delicious pesto recipe with us. Originally from the Sprout website (www.sproutmn.com/recipes), I love the versatility of this one!
2 cups packed torn Kale leaves
1 cup packed fresh Basil leaves
1 teaspoon Sea salt
1/4 cup Sunflower oil
1/4 cup Sunflower seeds, shells removed (or pine nuts)
4 cloves Garlic
1/2 cup grated Parmesan cheese
Sunflower oil has a slightly nutty flavor profile
1. Combine all ingredients in a food processor or blender. Scrape down the sides of the processor, if necessary, and blend again.
2. Serve immediately as a spread, salad dressing, or toss with your favorite pasta.