Spinach and Sunflower seed pesto by Alex Bayev November 9, 2023 by Alex Bayev Published: November 9, 2023Last Updated on November 10, 2023 35 views 35 Pin2YumTweetShareTelegramVibeFlip2 Shares Sunflower Seed & Spinach Pesto is the rich flavor of sunflower seeds, the freshness of spinach, and a hint of garlic. This sauce will be the perfect addition to your pasta or other dishes, like chicken wrap with pesto! The nutty flavor of sunflower seeds combined with fresh spinach leaves creates a unique flavor profile that is both fresh and earthy. While traditional pesto uses pine nuts, our sunflower seed version adds an extra depth of flavor and texture. Contents🔪 Ingredients🥣 Directions🙋♂️ FAQ ⏱ Cooking time — 15 minutes overall. Includes 10 minutes of preparation and cooking + 5 minutes unattended. 🔪 Ingredients For 4 servings: 60 g (2 ⅛ oz) fresh spinach leaves 70 g (2 ½ oz) sunflower seeds 3 garlic cloves 50 g (1 ¾ oz) parmesan cheese 120 ml (8 ⅛ tbsp.) extra-virgin olive oil (I use a 1 to 1 mix of regular olive oil and extra virgin) Salt and pepper to taste 🥣 Directions 👉 Jump to Short Version of Recipe Sunflower seed preparation Preheat the oven to 180 °C (350 °F). Spread 70 g (2 ½ oz) of the sunflower seeds evenly on a parchment-lined baking tray. Put the sunflower seeds in the oven and dry them for 5 minutes. Take 3 garlic cloves and peel them. Grate 50 g (1 ¾ oz) of parmesan cheese on a fine grater. After roasting, take the seeds out of the oven and let them cool. Chopping the ingredients with the parmesan and butter. Finalizing the preparation. In a tall glass container or the bowl of a blender, combine 60 g (2 ⅛ oz) fresh spinach leaves, peeled garlic and cooled sunflower seeds. Add about half of the olive oil. Turn on the blender and whisk the mixture until smooth. Now add 50 g (1 ¾ oz) of grated parmesan cheese to the bowl. While continuing to whisk, slowly add the remaining olive oil in a thin stream. Once whisked, salt and pepper the pesto to taste. Mix well. Transfer the finished pesto to a storage container and use as directed. 🙋♂️ FAQ Can I freeze spinach and sunflower seed pesto? Yes, this pesto freezes well. Use an ice cube tray for portioning and store in a freezer bag for up to 3 months. How do I use pesto in recipes? Pesto is versatile; you can use it as a pasta sauce, a spread on sandwiches, a dressing for salads, or as a marinade. Do I need to toast the sunflower seeds? Toasting is optional but recommended, as it enhances the flavor of the seeds. Is this pesto gluten-free? Yes, as long as all the ingredients used are gluten-free, this pesto is safe for a gluten-free diet. Can I use dried spinach instead of fresh? Dried spinach won’t provide the same texture or flavor. It’s best to use fresh spinach to achieve the classic pesto consistency and taste. Can I make this pesto without cheese? Absolutely, you can omit the cheese for a dairy-free version or substitute with nutritional yeast for a cheesy flavor. Is there a recommended oil for making pesto? Extra-virgin olive oil is typically used for its flavor, but you can use other oils like avocado oil for a milder taste. How can I adjust the consistency of the pesto? You can add more oil for a thinner pesto, or add more spinach or sunflower seeds to thicken it. Can I use this pesto as a dip? Yes, it makes a great dip! You might want to thicken it with more seeds or add some Greek yogurt for a creamier texture. What is the nutritional value of this pesto? The pesto is rich in vitamins from the spinach, healthy fats from the oil and seeds, and depending on the cheese used, it can also provide calcium. 📌 Pin it! Spinach and Sunflower seed pesto 5 from 1 vote This pesto has the rich flavor of sunflower seeds, the freshness of spinach, and a hint of garlic. This sauce will be the perfect addition to your pasta or other dishes like chicken pita bread with pesto! Pin Recipe Print Recipe CourseSauceCuisineAmerican Cook Time10 minutes minutesUnattended:5 minutes minutesTotal Time15 minutes minutes Servings4 servings Calories397kcal Ingredients Metric – US Customary60 g fresh spinach leavesSalt and pepper to taste70 g sunflower seeds3 garlic cloves50 g parmesan cheese120 ml extra-virgin olive oil (I use a 1 to 1 mix of regular olive oil and extra virgin)salt to tastepepper to taste InstructionsPreheat the oven to 180 °C (350 °F) and dry the sunflower seeds by spreading them out on a baking tray, about 5 minutes. Peel the garlic from the husks and grate the Parmesan over a fine grater. After roasting, allow the seeds to cool.In a blender, blend the spinach leaves, garlic and cooled sunflower seeds. Add half of the olive oil and chop until smooth. Add the parmesan cheese. Pour in the remaining oil in a trickle until the pesto is smooth. Whisk everything together. Season with salt and pepper. Stir and transfer to a storage container. Video NutritionCalories: 397 kcal | Carbohydrates: 5 g | Protein: 8 g | Fat: 40 g | Saturated Fat: 7 g | Polyunsaturated Fat: 7 g | Monounsaturated Fat: 24 g | Cholesterol: 9 mg | Sodium: 203 mg | Potassium: 134 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 107 IU | Vitamin C: 1 mg | Calcium: 166 mg | Iron: 1 mg Tried this recipe? Tag me on Instagram!I love seeing what you’ve made! Mention @bayevskitchen and tag it #bayevskitchen to be reposted in my stories! Pin2YumTweetShareTelegramVibeFlip2 Shares For one or twoFor special occasionGarlicGluten-freeHealthyHigh-protein dietKeto (Low Carb)Quick (up to 30 minutes)SpinachSuper easyVegetables Leave a Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment. Recipe Rating Recipe Rating Δ You may also like Balsamic Caramelized Onion Hummus Fermented Pineapple Kimchi Turkish eggplant and yogurt dip Purple Pesto in a Mortar Authentic Baba Ganoush Recipe Classic Authentic Pesto Genovese or Pesto Verde Mutabal – Eggplant-based Middle Eastern dip with Tahini Turkish Hummus with yogurt Pumpkin Seed Pesto (Pepita Pesto) Wasabi Pesto Alex Bayev Hi, I'm Alex Bayev, bayevskitchen.com founder and food blogger who is passionate about cooking and photography. Since starting my blog in 2015, I have been sharing simple yet elegant recipes made with high-quality ingredients that anyone can recreate at home. I believe that food has the power to create unforgettable experiences.