Throwback to last Thanksgiving, my sister and I made an entire vegan spread, I’m talking shaved brussels sprouts salad + dried cranberries with a mock bacon & mustard vinaigrette, macaroni and cheese, lemon pepper green beans, a stuffed loaf and the true masterpiece of comfort – mashed potatoes. But these weren’t just any mashed potatoes, no no, my sister made them swirled with a kale, sunflower seed and edamame pesto. Packed with garlic, lemon zest and juice. They were INCREDIBLE. So incredible, I ate it as leftovers for 3 days afterwards. Aren’t leftovers the best?! That’s another story, but I’m a huge fan of leftovers – especially from holiday meals!
Needless to say, I HAD to remake her pesto. I omitted the oil, added a couple extras and think it’s pretty darn delicious! So far I’ve used it on roasted veggies, gluten-free pasta, toasted bagels, crackers and as a dip for raw veggies. I think I’ve quality tested this recipe enough, finally ready to share it with all of you – hope you enjoy!
If you didn’t already know, this recipe is of course vegan and gluten-free. It contains everything I love and more – I’m looking at you lemon, garlic and kale.
Long story short, I have an addiction to all things citrus and green. If you follow me on Snapchat (psvegan), you’ll see that I use lemons and limes in a lot of recipes I share. As well as hot sauce, cause anything spicy makes me happy!
Let me know what you think of this pesto, it’s a little different but has an incredible flavorful and it’s very easy to make. Anything that requires less than 10 minutes prep, less than 10 ingredients AND tastes this good should be added to your list of recipes to try. I promise it’s worth it. Feel free to omit kale for spinach, sunflower seeds for walnuts and create a combination that works for you, your diet and tastebuds – a have a similar variation using walnuts and spinach – here.
Oil-Free Kale & Sunflower Seed Pesto
Yield 1 1/4 cups
- 1 1/2 cups roasted Sunflower Seeds*
- 1 1/4 cups Kale, or Spinach
- 1/2 cup Water, as needed to thin
- 1 Lemon zested and juiced
- 1 Garlic clove
- 2 tbsp Shallot, diced
- 1 1/2 tbsp Nutritional Yeast
- Salt & black pepper, to taste
- Roast sunflower seeds if not already roasted. Sprinkle raw seeds on a parchment lined baking sheet. Bake at 300 F for 30-35 minutes, or until golden brown.
- Measure and blend everything together using a food-processor or high-speed blender. Pulsing until desired consistency. Adjust the water content as needed, this will firm up once refrigerated.
- Store in an air-tight container, refrigerate for up to 5 days. Freeze and de-thaw as needed, for up to two months. Works great portioned into an ice cube mold.
Hemp and/or pumpkin seeds work great too.
Courses Spread, Dip, Appitizer
Cuisine Gluten-free, Vegan, Oil-free