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4 from 113 votes

KALE AVOCADO PESTO

5 minutes
Calories: 520kcal

Ingredients

  • 1 avocado (medium
  • 1 cup kale (medium, peeled)
  • 2 cups basil (medium, peeled)
  • 4 cloves garlic (medium, peeled)
  • 1 tablespoon lemon juice
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup sunflower seeds
  • 1/3 cup parmesan cheese (medium, peeled)
  • 3 tablespoons olive oil

Instructions

  • 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.
  • Pour into a jar before pouring the final 3 tablespoons of oil on top.
  • Seal with an airtight lid and refrigerate; it will readily keep a week or two in the refrigerator as long as well-sealed.
  • After each use, place a thin layer of olive oil back on top of the pesto before re-refrigerating to help it last.