KALE AVOCADO PESTO

KALE AVOCADO PESTO

Ingredients

• 1 avocado (medium
• 1 cup kale ((medium, peeled))
• 2 cup basil ((medium, peeled))
• 4 clove garlic ((medium, peeled))
• 1 tbsp lemon juice
• 1/2 cup olive oil
• 1 tsp salt
• 1/4 tsp black pepper
• 1/3 cup sunflower seeds
• 1/3 cup parmesan cheese ((medium, peeled))

Instructions

1. Blend all of your ingredients (with the exception of those last 3 tablespoons of olive oil) in a food processor, pulsing as needed to ensure a smooth creamy texture.
2. Pour into a jar before pouring the final 3 tablespoons of oil on top.
3. Seal with an airtight lid and refrigerate; it will readily keep a week or two in the refrigerator as long as well-sealed.
4. After each use, place a thin layer of olive oil back on top of the pesto before re-refrigerating to help it last.