Pete Evans

Ingredients

• 40 g (⅓ cup) sunflower seeds, soaked overnight
• 80 g (2¾ oz.) oil-packed sun-dried tomatoes, drained and patted dry
• 1 garlic clove, peeled
• 2 tablespoons freshly squeezed lemon juice
• 3 tablespoons coconut oil, plus more for greasing
• 1 large bunch of kale, stems removed, leaves torn into large pieces (300 g)