Summer Sunflower Pesto
This week’s Stir Fry Kit includes all the ingredients to make a nutrient rich Summer Sunflower Pesto. For folks interested in our Stir Fry kit subscriptions, it’s not too late to sign up! We’re currently offering member signups on a rolling basis and the 4-week subscription is now available. Head to our subscription page for all the details.
Summer Sunflower
Pesto
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Nothing quite compares to homemade or small batch summer pesto made with fresh herbs and quality ingredients. If you’ve never attempted a pesto at home, with the proper equipment, I assure you that it’s well worth your time!
To get the intended results, you will need a blender or food processor, but there’s no need to spend top dollar for anything fancy. I prefer using a hand blender similar to this one, which I bought years ago from Target for around $30. It works great for pestos and bean spreads (i.e. hummus, white bean spread, etc.) that are meant to have some texture.
Before sharing the pesto recipe, let’s get to our greens & grains of choice:
Our Greens + Grains of choice:
Sunflower shoots
White quinoa
Sunflower seeds
Recipe: Summer Sunflower Pesto
Yields: 8 oz.
Ingredients:
• 2 cups packed fresh basil
• 4 cloves garlic minced
• ⅔ cup sunflower seeds
• ½ teaspoon black pepper
• 1 Tablespoon salt
• ½ lemon, juice & zest
• 1 teaspoon rice wine vin
• 1 cup vegetable oil
• 1 Tablespoon olive oil
Directions
In a blender combine minced garlic, sunflower seeds, fresh basil, salt, pepper, lemon juice, and rice wine vin. Slowly add the vegetable oil to the blender and blend until desired consistency. By hand, mix in the olive oil. Salt and pepper to taste.
Storage
Store in an airtight container in the fridge for up to 1 week.
Enjoy!
Written by Renee Sandoval
Photography & Recipe Development by Jessi Patuano & Phoebe Zimmerman.
