There are days when I take calculated risks in the kitchen and everything flops..but there are also days when I just randomly throw things together and voila, we have a fingerlickin’ good something!! This Basil Sunflower Seed Pesto happened on one of those sparkly mornings. Luckily I remembered to quickly jot down the recipe before I forgot because it’s too good not to share! 🙂
I had in hand some beautiful produce, including edible flowers like sunflowers, from KRISHI CRESS , lovely fresh basil from my garden and a new pack of sunflower seeds staring at me. In it all went in a blender, a splash of lemon juice, a couple of cloves garlic and we had this brightly flavored pesto in no time!! And yes, it was creamy enough, so no cheese!
Sunflower petals added a unique, slightly bittersweet flavor which we all loved. They look really lovely, are great in salads and for garnishing. Edible flowers aren’t just a pretty face, they have health benefits too. Just make sure that if you wish to add them to your dishes, they are organic and completely pesticide-free. You can read more about edible flowers here.
It was a small jar of absolutely delicious healthy pesto that was wiped out in no time! I hope you will give this a try….even if you don’t have the sunflower petals. Simply add more basil or any other herb of your choice.
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Vegan Basil Sunflower Seed Pesto
- 1 cup Basil
- 1/4 cup Sunflower petals
- 1/4 cup Sunflower seeds
- 3-4 cloves garlic
- 4-5 Tbsp olive oil
- 2 tsp Lemon juice
- Salt to taste
- Blend all the ingredients together till smooth. I like to keep the texture a little crunchy. Taste and add salt as needed. Enjoy!