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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