Sunflower Seed Pesto

Vegan Sunflower Seed Pesto!

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

1. In a food processor combine the sunflower seeds and garlic, process into a rough texture
2. Add the lemon juice, sea salt and basil and process
3. 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.