Recipe
Side Dish
Kale and Sunflower Seed Pesto Spread
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 to 1-1/2 tsp Gourmet Garden garlic | ||
| 2 c. chopped kale leaves | ||
| ⅓ c. Gourmet Garden basil | ||
| ¾ c. freshly grated Parmesan cheese | ||
| ½ c. toasted sunflower seeds | ||
| 1/4 to 1/2 tsp Gourmet Garden chili pepper blend | ||
| 1/4 to 1/2 c. low-fat ricotta cheese (depending upon taste and texture preference)* | ||
| ¼ c. extra-virgin olive oil | ||
| Salt and freshly ground black pepper, to taste |
Directions
- Pulse garlic, kale, basil, Parmesan, sunflower seeds, 1/2 teaspoon chili pepper blend and ricotta in food processor until finely ground, 20 to 30 pulses, scraping down bowl as needed.
- With processor running, slowly add oil until incorporated. Season with salt and pepper to taste. If desired, stir in more salt, pepper and chili pepper blend.
- Serve pesto spread with pasta (thinned with a little pasta cooking water), on top of a baked potato, with steamed potatoes, as a sandwich spread or on top of a grilled burger.
- Variation: Instead of ricotta cheese, use pureed 1% cottage cheese for a higher-protein, lower-fat version. Try Land O'Lakes Made with Sea Salt variety to keep sodium in check.