Rainbow Chard & Sunflower Seed Pesto
Servings Prep Time
4people 5minutes
Cook Time
10 minutes
Servings Prep Time
4people 5minutes
Cook Time
10 minutes
  • 1cup Rainbow Chard-Washed, stems removed
  • 3/4 cup Spinach
  • 1/2 cup olive oil
  • 4Tbsp. Lemon juice
  • 2 cloves garlic
  • 1/2cup Sunflower seeds
  • 1/4 cup Walnuts
  • 1/3 cup Water-See note below
  • 0.2oz. Fresh lime basil-See note below
  • 1/2 tsp. Lemongrass-Optional, see note below
  • 1box Banza Pasta
  1. Begin by washing the chard and separating the leafy greens from the stems. Roughly chop the leafy greens and place them in a blender (or food processor, either will work). If you’d like to make use of the stems, you can also chop and lightly saute them in olive oil. Tossing these in with the pasta at a later point adds color + additional nutrients to the dish!
  2. Place all remaining ingredients in the blender (or food processor) with the chard leaves. Nothing really needs to be chopped–the blender will do all of the work for you!
  3. Pulse until all ingredients are thoroughly combined and smooth. If needed, add extra water (1 Tbsp. at a time) to loosen consistency of sauce. Final consistency should be smooth, scoopable, and not too runny.
  4. Follow instructions on the box to cook the Banza pasta. I love this product because of its protein + fiber content not typically found in conventional pastas. Remember that, since it’s made from chickpeas, it takes much less time to cook than normal pasta. Watch and time carefully to avoid overcooking.
  5. As soon as pasta is done cooking, combine with about half sauce and serve warm. Garnish with a sprinkle of fresh ground black pepper, a basil leaf, and parmesan cheese, if desired.
  6. Other half of sauce keeps well in the fridge for about a week and is great to use on sandwiches, veggies, or another box of pasta!
Recipe Notes

Water: You can also choose to use a vegetable stock here to add a little bit more flavor. Keep in mind, however, that this may cause the sauce to have a slightly darker color.

Fresh Lime Basil: This is a variety of basil that I had never experimented with (or even heard of) before I used it in this recipe. I ran across it at a local farmer’s market and absolutely love it–but if you can’t find it, “normal” fresh basil will work just fine!

Lemongrass: This ingredient is optional and definitely won’t kill the deliciousness of the dish if you don’t happen to have any. I buy it in paste form in a small squeeze bottle in the refrigerated produce section of the grocery store–this removes any need to chop and extends the shelf life.