Coriander pesto and sunflower seeds
I. Crazy. Of. Pesto.
I put it on everything pizza, pasta, vegetables, toast, rice, I even use it as a dip! It is so versatile and so easy to do. My Coriander Sunflower Seed Pesto only takes a few ingredients and takes almost no time to prepare.
Traditional pesto is made from pine nuts, but have you ever seen the price of pine nuts in the grocery store. A little too expensive for my taste and not so tasty in my opinion. So I have always been a little made my pesto with what I have on hand: dry roasted peanuts, dry roasted almonds with sea salt, coriander, parsley, basil or spinach!
Recently I ran out of nuts and decided to try it with sunflower seeds ...
The results: AMAZING!
Since I made the Sunflower Seed Coriander Pesto, I do it at least once a week. The sunflower seeds give it a very nice smooth consistency and a very interesting little taste!
Coriander pesto and sunflower seeds
Ingredients
1 / 2 cup of Sun-flower seeds
2 cups firmly chopped cilantro
4 gousses d'ail hachées
1 tablespoon lemon juice
Freshly ground pepper to taste
4 tablespoon of olive oil
Instructions
- In a food processor, add the sunflower seeds, cilantro, garlic, pepper and lemon juice.
- Gradually add olive oil and mix until smooth. Add more seasoning if needed.
- Serve with pasta, sautéed vegetables, rice or as a spread on toast.
* You can also use parsley or basil leaves or even spinach if you wish.
* Store in airtight glass jars in the refrigerator.
- Caroline Bisaillon
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