recipe, spreads
Comments 2

Basil and Sunflower Seed Pesto

After I posted a photo of my pesto pasta salad on instragram, it was so popular I figured I had to post the recipe too. I love this pesto so so much and it never lasts long in the fridge before someone eats it!

Other than making pesto pasta my next favourite way to use it is the spread inside a baguette or roll, add sliced tomato, onion and crispy tofu or seitan strips, the toasting it to make literally the best panini/toasted sandwich ever!

image
wpid-basil-pesto-3ex.jpg.jpeg

 

Basil and Sunflower Seed Pesto

 

  • 1 cup fresh basil leaves
  • 1/4 cup extra virgin olive oil
  • 1/4 cup sunflower seeds
  • 1 small clove garlic
  • 2 Tbsp fresh lemon juice
  • ½-1 tsp pink himalayan salt
  • 1/4 tsp freshly ground black pepper
  1. Blend all ingredients together until smooth either with in a food processor or with a stick blender. Use immediately or store in fridge

Makes approx ½ cup of pesto

image

Advertisements

2 Comments

  1. Pingback: Rosewater Cupcakes and Vegan Weddings | The Grumpy Sailor

  2. Pingback: Vegan Potato Gnocchi | The Grumpy Sailor

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s