This quick and easy to make vegan kale pesto is excellent for when basil isn't available. It's dense, full of flavor, and made using inexpensive sunflower seeds.
Add all ingredients to your food processor, and pulse until you reach the desired consistency. I like adding about 1 Tbsp of tahini, and then increase the amount until you reach the desired consistency. You can also add some water if you want to thin this down a bit - it is dense!
Notes
This recipe makes about 1 cup of pesto. For substitutions, swaps and adjustments see the main recipe page (where this is embedded) on PlantBasedRecipe.com Tahini is naturally oil-free (it's ground sesame seeds), but make sure the tahini you use for this recipe does not have any added oil.