Kale and Sunflower Seed Pesto

Mandi has been looking for new ways to eat leafy greens and seeds while training with her Roller Derby team. I came up with this quick pesto that we tossed with some potatoes and served on the side of a grilled skirt steak. It wasn't the healthiest meal ever, but it was a tasty and hearty yet lighter twist on meat and potatoes.
I'm no scientist, but I heard that soaking your seeds brings out all sorts of health benefits. Overnight is better, but even as little as an hour will do something. Remove the stems from the kale. In the processer with garlic, oil, the seeds, and cotija cheese. Roast the potatoes, then just toss them with the pesto! I added a splash of cream to the pesto just to loosen it up a bit. Nicely coated. The steak was just marinaded in some lime, onion, salt, worcestershire, and garlic. Such a perfect summer meal!
 

Kale and Sunflower Seed Pesto

For:  1 cup pesto

  • 1 Bunch Kale (stems removed)
  • 1/2 Cup Sunflower Seeds (soaked for 1 hour)
  • 1 Cup Cotija Cheese
  • 2 Cloves Garlic
  • 1/4 Cup Olive Oil

Instructions

  1. Blend in a food processor until smooth. I added a splash of cream to this before mixing it with the potatoes, but depending on the application you don't need cream. If using on pasta, add a half cup of the pasta cooking water.