Creamy, flavorful pesto with sunflower seeds, basil and spinach.
Ohhhh how I love pesto. Pesto is so versatile. It goes with so many things. I love smearing it on a piece of toast, topping it with a little mozzarella, and letting it crisp up in the oven for a few minutes for a speedy snack or lunch. Or putting a spoonful in my pasta or on chicken. Or in a salad. Ah…. drool.
This particular pesto I feel has such a fresh taste with that zing from the lemon and garlic, and it feels so light. I think that lightness is a contribution from the sunflower seeds. As much as I love a good, traditional pine nut or walnut pesto, I love how this one seems to brighten up a dish in a more delicate way than some of the others. And the spinach does give it a little something you wouldn’t get otherwise. I love spinach. So I’m a big fan of using it in just about any and every way possible. I love it in this pesto.
Spinach & Sunflower Seed Pesto
- 6 cups spinach
- 1/2 cup packed basil leaves
- 1 1/2 tablespoons minced garlic
- 1/2 cup parmesan cheese
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup shelled sunflower seeds
- juice of 1 lemon
- 1/3 cup olive oil
- In a food processor, add spinach, basil, garlic, cheese, salt, pepper, sunflower seeds, and lemon juice. Turn on the food processor and slowly drizzle in the olive oil until pesto comes together into a smooth sauce.
- For the best results, stop processor while sauce still has somewhat of a "rough" texture. Remove from food processor and store in an airtight container for up to 5 weeks.