Spinach and Sunflower seed pesto

Spinach and Sunflower seed pesto


- 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

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.

Step 1.

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.

Step 2.


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