Spinach-Sunflower Pesto

cover of the KIWI Fall 2022 issue

Ingredients


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.

Directions

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