Kale Pesto with Sunflower Seeds on Pasta for dinner

It feels like early summer has arrived in Portland.  Well, in a way - Rhododendron, Azaleas, and other spring flowers are in full bloom.  The colors are just plain gorgeous plus we have had amazing weather so today I actually took some time for myself and went for a walk at Laurelhurst Park.  Oh, and why did I leave my camera at home?  Rhodies in every color imaginable, plus sunbathers in bathing suits {yes, this it is April} everywhere in the park...Okay so here is my note to self to always have my camera on me...

The girlies got some playground time before we headed home and started on homework.  But you know the question that comes up every night, right? I am sure it happens at your house as well :) what is for dinner?  Today is a perfect day for pasta and olive oil with garlic, or Kale with sausage is always a great dinner but I felt like something more.  So here it is

Kale Pesto with Sunflower Seeds 

• 2/3 C Sunflower Seeds
• 3-4 Garlic cloves
• 1 bunch Lacinato Kale - cleaned, stemmed, and cut into smaller pieces
• 1/3 C Olive Oil
• 1/2 untreated lemon zested and juiced
• Salt & Pepper to taste
• 1/2 C grated Parmesiano Reggiano 

1. In a small pan toast sunflower seeds until golden and let them cool down,
2. Add toasted sunflower seeds (cooled down), and garlic to a Kitchen Chopper and give it a couple of "chops",
3. Add Kale pieces and continue to chopping, adding a handful at a time. When all the Kale has been chopped, add
4. Olive Oil along with the lemon zest, and juice. Blend it all into the Kale mixture
5. Add salt, pepper, and Parmesiano Reggiano. Blend together

Serve on Farfalle pasta cooked al dente with mixed oven baked potato bits {bite size pieces of yellow skin potatoes baked at 350F in olive oil for about 20 minutes) and a side salad.  Enjoy!