Sunflower pesto
  • 2cups Fresh Basiltightly packed
  • 1/4cup cilantrotightly packed
  • 1/4cup parsleytightly packed
  • 1cup Sunflower Seeds
  • 1/2cup pine nuts
  • 3cloves garlic
  • 1/2cup olive oil(organic, extra virgin cold pressed)
  • 2lemons juiced
  • 1bunch green onions, diced
  • 1teaspoon salt
  • to taste pepper
  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.