Recipe
- 1/2 cup raw unsalted sunflower seeds
- 1-2 gloves of garlic
- juice of 1 lemon
- sea salt (just a pinch)
- 2 cups of fresh basil
- 1/2 cup extra virgin olive oil
- In a food processor combine the sunflower seeds and garlic, process into a rough texture
- Add the lemon juice, sea salt and basil and process
- While the machine is running slowly stream in the EVOO and continue to process until combined
Viola, complete
Keep in a sealed container in the fridge for up to 2 weeks.
Spread it, Stuff it, Dip it or try one of the below options:
- Serve over pasta or brown rice
- Add to your favorite sandwich
- Pesto covered chicken
- Use as a dip for vegetables, whole grain crackers or tortilla chips
- Spread it on homemade pizza instead of the typical tomato sauce
- Flavour a cold grain or legume salad (quinoa, rice, beans, legumes)
- As a vinaigrette (thin it out and use as a dressing)
- Toss with some steamed veggies
Most basil recipes incude 1/4 to 1/2 cup of parmesan cheese as well which is certainly an option if you wish, just add it with the basil when processing.
Sunflower seeds are a much more economical choice over the traditional pine nuts. This could easily be made with walnuts as well for a different flavour.
A few nutritional tidbits:
Basil - possesses antibacterial properties which are effective in treating intestinal ailments. Also possesses anticancer properties.
Sunflower seeds - excellent source of protein, vitamin E, magnesium, selenium, folic acid, fibre, vit b1, b5 and b6 and monounsaturated fat
Resources: The Encyclopedia of Healing Foods - Michael Murray, N.D.