Prep 15 mins
Cook 0 mins
Of course, this taste nothing like traditional pesto, but... it IS possible in the winter! It's tasted great with all the recipes I've used it in so far.
- 1 1⁄2 cups fresh parsley, chopped and only lightly packed
- 1⁄3 cup fresh thyme leave
- 1⁄4 cup sunflower seeds, toasted (I'm sure you could try pine or walnuts)
- 2 -3 medium garlic cloves
- 1⁄8-1⁄4 teaspoon sea salt
- fresh ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons canola oil (can use all olive oil if desired)
- 1 -3 tablespoon water
- Combine the sunflower seeds and pressed or finely minced garlic in a food processor till crumbly, just slightly chopped. If you have a mini-food processor, it's terrific here!
- Add the parsley and thyme and blend to make it sort of pasty. With the processor still going, drizzle in the oil, and add the salt and pepper. Add a little water to achieve a creamier consistency.
- Freezes very well. Use like basil pesto. I especially like this thinly spread on bread, with tahini and lemin juice.