Kale-Basil Pesto

by | Jul 20, 2021 | CSA Member Updates, Recipes

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.

CSA Produce

Produce Featured in this Recipe

Collard Greens

Collard Greens

Collard greens and kale both come from the cabbage family (Brassica oleracea). ...


The oldest member of the cabbage family, kale is among the earliest cultivated and ...
Tuscan Kale

Tuscan Kale

Tuscan kale is known for its rich blue or grayish-green to deep green leaves with a ...
Purple Kale

Purple Kale

The oldest member of the cabbage family, kale is among the earliest cultivated and ...
Lacinato (Purple) Kale

Lacinato (Purple) Kale

Grown in Tuscany for centuries, Lacinato kale is one of the traditional ingredients ...


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