Simple and Fresh: Cilantro and Sunflower Seed Pesto
One of the strategies I use for making sure I can have a tasty meal ready without too much prep time, is by keeping a variety of pestos, hummus’s, and spreads handy in the fridge. This cilantro pesto makes a great open-faced sandwich paired with Quick Smokey Tempeh, or in place of chimichurri sauce in this Avocado Wrap. I also like it on whole grain bread with sprouts and sautéed mushrooms.
I hope you enjoy it!
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| This is my hand holding cilantro to give you an idea of the size of my bunch 🙂 |
Cilantro Sunflower Seed Pesto
INGREDIENTS
- 1 Large Bunch Cilantro – washed, large stems removed
- 1/2 cup raw sunflower seeds
- A few garlic cloves
- Salt to taste
- Red pepper flakes to taste (optional)
- Approximately 1/3 cup Extra Virgin Olive Oil
METHOD
- Place the sunflower seeds, garlic cloves, a big pinch of salt, and red pepper flakes (if using) in the bowl of a food processor and process until fine.
- Add cilantro. With the motor running, pour oil through the food chute in a steady stream, and continue processing until desired consistency is reached. You may need more or less oil, depending on the amount of cilantro and your preferences.
- Taste and adjust for salt.
- Store in an air-tight container in the fridge for up to a week. To prevent oxidization, store with a thin layer of olive oil covering the surface. Tah dah!
Looking for something else to do with Cilantro? Try this Cilantro Tofu Pesto 🙂
i want chocolate ice cream real bad. a cagibi peanut butter square, too. ginger beer! root beer!!! that's what's on my mind now (has been for a good hour to be honest). i'm drinking water instead. water's for animals. that's what my cousin-in-law says or said, once, a while ago. it struck me as an absurd statement when he blurted it out at the royals game, but now, right now, i can see very clearly the truth of it. water's for animals. sugar's for sapiens sapiens. how wrong i was.