Nutrient-Dense Sunflower Seed Pesto
This is an easy recipe to make and have on hand in the fridge. Sunflower seeds are a great addition to the recipe. They increase protein, essential fatty acid and vitamin content. We love this recipe because it’s nutrient dense and something different from traditional pesto recipes!
Serving Suggestions:
- Pasta salad
- Add to felafels or meatballs for added flavor
- Use it on a pizza base
- Add to salad wraps
- Dip – served with veggie sticks
Makes 1/2 cup
INGREDIENTS
- 2 cups mixed herbs (chives, oregano, tarragon, thyme)
- 1/4 cup raw sunflower seeds (soaked overnight in water, drain and rinse)
- 1 large clove of garlic, peeled (2 small)
- 1/3 cup good olive oil + 1 -2 tsp to cover the top when jarred
- Pinch of salt
METHOD
- Place herbs through garlic in a food processor and pulse a few times until blended well. Slowly add the 1/3 cup of olive oil while food processor is running. Blend until creamy and pesto comes together, add a pinch of salt and pulse a few times.
- Transfer to an airtight container, push pesto down to get rid of any air pockets (the air will turn the pesto brown). Prior to covering , add 1-2 tsp’s of additional olive oil to cover the top of the pesto.
- Store in the fridge and use within 3 weeks.
This recipe is from www.foodmatters.tv