Kale and Sunflower Seed Pesto Spread


Side Dish
Kale and Sunflower Seed Pesto Spread

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Servings and Ingredients

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.