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
⏱ 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 RecipeSunflower 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.
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Spinach and Sunflower seed pesto
Ingredients
- 60 g fresh spinach leavesSalt and pepper to taste
- 70 g sunflower seeds
- 3 garlic cloves
- 50 g parmesan cheese
- 120 ml extra-virgin olive oil (I use a 1 to 1 mix of regular olive oil and extra virgin)
- salt to taste
- pepper to taste
Instructions
- Preheat 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.
