Recipe by White Rose Child
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
Directions See How It's Made
- 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.