Sunflower pesto

This plant based pesto is creamy and nutrient dense, making it the perfect addition to pastas, sandwiches and anything else that needs a burst of flavour!

This recipe was created by our in house Holistic Nutritionist, Kari ???? 

 
Print Recipe
Sunflower pesto
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
  • 2 cups Fresh Basil tightly packed
  • 1/4 cup cilantro tightly packed
  • 1/4 cup parsley tightly packed
  • 1 cup Sunflower Seeds
  • 1/2 cup pine nuts
  • 3 cloves garlic
  • 1/2 cup olive oil (organic, extra virgin cold pressed)
  • 2 lemons juiced
  • 1 bunch green onions, diced
  • 1 teaspoon salt
  • to taste pepper
Servings
Ingredients
  • 2 cups Fresh Basil tightly packed
  • 1/4 cup cilantro tightly packed
  • 1/4 cup parsley tightly packed
  • 1 cup Sunflower Seeds
  • 1/2 cup pine nuts
  • 3 cloves garlic
  • 1/2 cup olive oil (organic, extra virgin cold pressed)
  • 2 lemons juiced
  • 1 bunch green onions, diced
  • 1 teaspoon salt
  • to taste pepper
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Toast sunflower seeds and pine nuts until lightly brown in a frying pan on medium heat; stirring repeatedly.
  2. In food processor, add sunflower seeds, pine nuts, garlic and salt. Blend until mixed fine. Stop processing if mixture sticks to the sides of the processor. Scrape sides back into middle of processor.
  3. Add lemon juice and olive oil. Process again until smooth. Scrape sides again if required.
  4. Add basil, cilantro, parsley, green onion and pepper. Blend on slow and pulse until creamy.
  5. Add a little bit of filtered water if required. Use right away or store in air tight container or freeze for prolonged freshness.
Share this Recipe
There is no Nutrition Label for this recipe yet.