Not Your Nonna’s Pesto

A nutty, green twist on a classic — perfect for pasta, toast, roasted veggies, or dolloped onto soup.

Say hello to your new kitchen essential. This Sunflower Micro Pesto brings big flavour with zero fuss — earthy, creamy, and bursting with nutrients. It’s like your garden got wild, whizzed itself into a jar, and is now ready to upgrade everything from salads to sandwiches. No pine nuts, no pretence — just bold, brilliant greens doing their thing.

Why It Works

• Sunflower microgreens: Rich in protein, folate, vitamin E & zinc — a powerful combo for skin health, immunity & muscle function.
• Sunflower seeds: Give it creaminess & boost with healthy fats and magnesium.
• Lemon & garlic: Brighten and balance the earthy, nutty greens.
• Olive oil: Carries flavour and enhances nutrient absorption.

Sunflower Micro Pesto

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Ingredients Equipment Method

Ingredients

  

• 1 cup sunflower microgreens
• 1/4 cup toasted sunflower seeds
• 1 small garlic clove
• 1/4 cup grated Parmesan (or nutritional yeast for a vegan option)
• Juice of 1/2 lemon
• 1/3 cup good quality olive oil
• Salt & Pepper
• small handful (optional) basil or parsley for added flavour complexity

Equipment

• Food processor or blender

Method

 

1. In a food processor or blender, combine sunflower microgreens, toasted sunflower seeds, garlic and Parmesan
2. Pulse until finely chopped
3. Add lemon juice and slowly drizzle in the olive oil while blending until smooth but still a bit textured
4. Season with salt & pepper. Taste and adjust as needed
5. Store in a sealed jar in the fridge for up to 5 days or freeze in cubes for longer storage