Here is a vegan and guilt-free “pesto” recipe, using ingredients that are fresh and consists less oil than usual pesto.
2 cups baby spinach
¼ cup chopped kale
¼ cup sunflower seeds
1 ½ tbsp. extra virgin olive oil
2 small garlic cloves
juice of half a lemon
dash of salt & pepper
Place all ingredients in a food processor and pulse for about 1-2 minutes or until garlic pieces are minced, and both spinach and kale leaves are finely chopped.
Use as spread in your favorite sandwich or as dip for chips and fresh cut veggies.