Coriander pesto and sunflower seeds

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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

  1. In a food processor, add the sunflower seeds, cilantro, garlic, pepper and lemon juice.
  2. Gradually add olive oil and mix until smooth. Add more seasoning if needed.
  3. 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.

 

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  • Caroline Bisaillon
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