Sunflower Seed Pesto
This pesto is a flavorful and nutritious alternative to the traditional basil-based pesto. It's great as a pasta sauce, spread on bread, or used as a dip. Here's how you can make it:
Ingredients:
1 cup raw, unsalted sunflower seeds
2 cups fresh basil leaves
2-3 garlic cloves
1/2 cup grated Parmesan cheese (optional, for a vegan version, you can skip this or use a vegan cheese substitute)
1/2 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
Salt and pepper to taste
Instructions:
Toast the Sunflower Seeds: In a dry skillet over medium heat, toast the sunflower seeds until they turn slightly golden and release their aroma. Stir them frequently to prevent burning. This should take about 3-5 minutes. Once done, remove them from the skillet and let them cool.
Blend the Pesto: In a food processor or blender, combine the toasted sunflower seeds, basil leaves, garlic cloves, and grated Parmesan cheese (if using). Pulse the ingredients a few times until they are roughly chopped.
Drizzle in Olive Oil: With the food processor running, slowly drizzle in the extra-virgin olive oil until the mixture becomes smooth and well combined. You may need to stop and scrape down the sides of the processor bowl with a spatula to ensure everything gets mixed properly.
Add Lemon Juice and Seasoning: Add the fresh lemon juice, salt, and pepper to taste. Pulse the mixture a few more times to blend the flavors.
Taste and Adjust: Taste the pesto and adjust the seasoning, adding more salt, pepper, or lemon juice if needed, according to your preference.
Serve or Store: Transfer the sunflower seed pesto to a jar or airtight container and store it in the refrigerator. It will keep well for about a week.
Enjoy your sunflower seed pesto as a topping for pasta, a spread on sandwiches, or a dip for veggies and crackers. It's a versatile and delicious way to enjoy the goodness of sunflower seeds! 🌻