Fettuccine with Kale and Sunflower Pesto

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Signature Recipe

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Prep Time

25 minutes

Cook Time

20 minutes



A new twist on an old favorite! A great way to use up those extra greens — spinach works well too!


1/2 medium bunch kale, stems removed
1/4 cup fresh basil leaves, packed
1 large garlic clove
1/4 cup unsalted roasted sunflower seeds
2 tablespoons parmesan cheese
zest + juice of 1/2 lemon
sea salt to taste
freshly ground pepper
1/4 cup olive oil + more as needed


Container: 56-ounce Pitcher

  1. Bring 4 quarts of salted water to a boil. Blanch the kale leaves for 30 seconds and upon removal, immediately plunge into ice water. Squeeze the kale leaves dry and set aside.
  2. Add the kale, basil, garlic, sunflower seeds, parmesan, lemon juice/zest, olive oil and a pinch of salt and pepper to the Pitcher.
  3. Turn unit ON, select "MEDIUM" and blend until desired consistency is achieved. To serve atop your favorite pasta.
  4. Go ahead, embrace your inner meal prepper. We hear you, making smoothies the night before is a huge time saver. But, heads up, never store your smoothies with the blade assembly attached—active ingredients in some foods may lead to pressure buildup and possible injury. Store them with Sip & Seal Lids instead.
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