Sunflower Seed Herb Pesto (Recipe)
HEATHER POIRE
Fresh, lovely and easy to make - really, it takes no time to make a batch. I used about 1/4 cup in a pasta salad, stirred a few teaspoons or so into veganise for a spread on my falafel burger, it makes an awesome base for your next pizza - super versatile & tasty, I never tire of this pesto.
If you are a garlic wimp you may want to scale back to a smaller clove of garlic. I absolutely adore garlic so a large clove went in (about 2 small cloves worth).
Makes 1/2 cup
Ingredients
- 2 cups mixed herbs ( winter savory, chives, oregano, tarragon, thyme)
- 1/4 cup raw sunflower seeds (soaked or roasted if preferred)
- 1 large clove of garlic, peeled (2 small)
- 1/3 cup good olive oil + 1 -2 tsp to cover the top when jarred
- Pinch of salt
Method
- Place herbs through garlic in a food processor and pulse a few times until blended well. Slowly add the 1/3 cup of olive oil while food processor is running. Blend until creamy and pesto comes together, add a pinch of salt and pulse a few times.
- Transfer to an airtight container, push pesto down to get rid of any air pockets (the air will turn the pesto brown). Prior to covering , add 1-2 tsp's of additional olive oil to cover the top of the pesto.
- Store in the fridge and use within 3 weeks.
Sunday Morning Banana Pancakes was created back in 2011- the start of Heather's blog was the start of her healing journey. In 2008 she became very ill, 6 months later her was diagnosed with Crohn's. September of 2010 she became Vegan. She was one of "those people" that said she could never give up cheese or eggs - she wanted to prove to herself that she could. After becoming vegan her health improved 10 fold, she went off of all medications and has been in complete remission for over a year. She truly believes that the plant-based way of life is to thank.