Spinach-Sunflower Pesto

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Makes servings

1 ½ cups packed baby spinach

¼ cup sunflower seeds

¼ teaspoon salt

1/3 cup olive oil

2 tablespoons water

1 tablespoon lemon juice

¼ cup chopped chives

Swapping traditional basil for spinach makes for a pesto that’s packed with nutrition (but that doesn’t skimp on flavor!). Toss with your child’s favorite pasta, drizzle on pizza, stir into scrambled eggs, or use as a dip that’ll make raw veggies disappear in record time.


Place the spinach, chives, sunflower seeds, and salt in a food processor and process until completely combined, about 30 seconds.

Add the olive oil, water, and lemon juice and process again to form a smooth pesto.

Taste for seasonings and serve.

Per Serving:

Calories: 104

Carbohydrates: 1 g

Fat: 11 g

Protein: 1 g

Fiber: 1 g

Active Time: 5 minutes

Total Time: 5 minutes

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