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!
120mlextra-virgin olive oil(I use a 1 to 1 mix of regular olive oil and extra virgin)
saltto 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.