GREEN day #3 is Pesto!
Some people don’t know what pesto is. Let me tell you – it is D E L I C I O U S, and one of my most favorite green foods!
There are literally dozens of different pesto recipes using a variety of different ingredients. There are just as many different ways to use pesto. Here are a few of my favorites:
- As a dip
- As a salad dressing
- As a pizza base (instead of tomato sauce)
- As a pasta sauce
- As a spread on your wrap or sandwich
- On bruschetta
- Drizzle it on any cooked meat or veggie
Now recipe time. Basil pesto made with sunflower seeds – simple, nut-free, and yummy. Try it out and see what you think!
Sunflower Seed Basil Pesto
Ingredients:
- 2 cups fresh basil leaves lightly packed
- 3 cloves garlic minced
- 1/2 cup sunflower seeds (roasted and shelled)
- 1/2 tsp salt or to taste
- 1/2 to 1 tsp lemon juice or to taste (to prevent browning of the pesto)
- 1/4 cup olive oil or more if necessary
Add all ingredients except olive oil to a food processor. Pulse food processor while adding a steady stream of olive oil. Scrap sides and pulse until well blended. Taste and correct your seasonings. Use immediately or store (covered) in refrigerator up to 24 hours. Makes about 1 cup.
That’s it! Easy peasy!
Now – be cautious when using pesto in your recipes. The mix of quite strong flavors CAN be a little overpowering– it’s easy to overdo it and ruin your dish. Start with a little and keep adding in until you reach your perfect mix.
