Bring 4 qt 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.
Add the kale, basil, garlic, sunflower seeds, Parmesan cheese, lemon juice and zest, olive oil, and a pinch of salt and pepper to the 24-oz Nutri Ninja cup. Pulse 5 times and then blend continuously until desired pesto consistency is achieved. Add more oil if needed.
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