It is one of my favorite times of year! The season has finally come when my fridge is full of fresh produce, and I’ve been doing a lot of experimenting lately. Today I tried my hand at the second batch of pesto with greens other than primarily basil, and whipped up an amazing batch of Spinach and Sunflower Seed Pesto that I HAD to share. The recipe below is the same one I used with the kale, but note the modifications suggested at the bottom if you decide to go that route.
The combo of the spinach and sunflower seeds makes this a lighter dish than your typical pesto (the kale is a bit denser in flavor). It is subtle in taste, but bold in color. Personally, I think it is a peppy addition to any summery dish from grilled vegetables to cold pasta dishes. I seriously want to eat it on everything. Hope you enjoy!
- 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
- Mix all ingredients, expect salt, in a food processor until well blended.
- 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.
- Serve immediately or transfer to an airtight container for future use.