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Gluten-Free Sunflower Seed and Kale Pesto Recipe


Chrissy and Lauren Gluten Free Works Authors

Sunflower Seed and Kale Pesto

Sunflower Seed and Kale Pesto

I ate a lot this weekend. Way too much actually…in a good way.

For my Dad’s birthday dinner, my mom and I made Ina Garten’s God-sent Truffled Macaroni & Cheese. Despite the loan she had to take out to buy the truffle butter and exotic mushrooms, it was by far the best mac n’ cheese ever.

Let’s just say, it’s going to be rough getting used to plain ‘ol mac n’ cheese after that eye opening experience.

Now, I’m not advocating going into debt over truffle butter, but if anything is worth over spending, this recipe is it.

We also had some extremely gourmet rib eye. Coated with McCormicks grill seasoning, seared on the charcoal barbeque, and finished off with a little indirect heat.

Rex did not get any of this. Not even the scraps. We weren’t about to fall for the puppy dog eyes when the thickest, juiciest rib eye I’ve ever encountered was involved.

The leftovers went straight into a steak and eggs breakfast the next morning. Please tell me you’ve had leftover steak and eggs.

Indulging in that combo should definitely be on your bucket list.

Now, a comfort food/surf and turf dinner couldn’t be without the surf. We made seared scallops over a parsley and cilantro salad drizzled with spice oil.

Unfortunately, due to an injury of the ear, Chris did not capture the scallops this year but they were tasty nonetheless.

Also, you should probably give this scallop and spice oil from Bon Appetit a shot because it’s to die for.

The pesto before you is no ordinary pesto. The missing pine nuts and addition of kale puts a little twist on your classic pesto.

We used this batch all week long on gnocchi, as a spread on turkey sandwiches, and even braided and baked into bread.

I suggest you make a double batch of this and freeze it for the winter months when basil is, sadly, no where to be found.

Sunflower Seed & Kale Pesto


1/4 cup raw sunflower seeds

1 cup packed basil leaves

1 cup packed kale leaves, stems removed

1/2 cup Parmesan cheese, grated

3 tablespoons olive oil

2 tablespoons lemon juice

1/2 teaspoon salt

1/2 teaspoon black pepper


Blend all ingredients in food processor until smooth.



Author Information: Chrissy & Lauren, San Diego, CA
Recipe/Food Blog: From the Little Yellow Kitchen
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