Spinach and Sunflower Seed Pesto
 
 
Spinach and Sunflower Seed Pesto
Author:
Serves: 2.5 Cups
Ingredients
  • 1 6oz bag of spinach greens
  • 2 cups olive oil (I used half canola oil, half extra virgin)
  • 2 tablespoons lemon juice
  • 4 tablespoons seeded sunflower seeds (salted or unsalted)
  • 3 cloves garlic, minced
  • 2 tablespoon (10 leaves) fresh basil, chopped
  • 2 tablespoons grated Parmesan cheese (omit for dairy free version)
  • 1 teaspoon crushed black pepper
  • salt to taste
Instructions
  1. Mix all ingredients, expect salt, in a food processor until well blended.
  2. Taste, and add salt as desired. If you use salted sunflower seeds you may not have to add salt. If you add salt, mix all ingredients for a second time.
  3. Serve immediately or transfer to an airtight container for future use.
Notes
You can also substitute kale, as mentioned earlier. If you do this use one medium size bundle of kale, chopped and cut from the tough stem. Omit the lemon juice if using kale.
Recipe by Celtic Celiac at https://www.celticceliac.com/spinach-and-sunflower-seed-pesto/