Apologies for neglecting you – I’ve been a busy bear with work lately, and have perhaps not quite gotten my time-management skills running like a well-oiled machine. Hand me the oil though – I’ll get there! Give it time..
Anyway, I thought I’d pop in and drop this delicious green bomb on you. Everybody knows I can’t get enough of pesto, and this is my latest creation. I made this up a couple of months ago now, and have made it several times since with slightly different variations – the recipe below is the basic plan I had in mind. One thing was the same throughout, and that was the use of sunflower seeds and walnuts as the base nuts. Toasting the sunflower seeds really brings out such a beautiful flavour, you must try it!
3/4 cup sunflower seeds
3/4 cup walnuts
1/4 cup freshly squeezed lemon juice
1/2 tsp sea salt
3 cloves garlic
3 1/2 cups fresh basil leaves
1/4 cup fresh coriander
1/4 cup olive oil
1/4 cup flax seed oil
1/4 – 1/2 tsp chili flakes
Toast walnuts and sunflower seeds in a pan over low heat for approximately five minutes, until slightly golden and aromatic.
Meanwhile, roughly chop the garlic and throw it in a food processor/blender along with the lemon juice and salt. Blend to combine.
Add toasted walnuts and sunflower seeds, process until well chopped up – I usually keep going until they are the consistency of coarse crumbs.
Add herbs, oil and chili flakes and blend until the desired consistency is reached. If it’s too chunky, add some water or oil a little at a time until it’s smooth enough.
Need I tell you what to do with it next? Eat it on crackers, stir it through pasta, use it in a sandwich, in salad, on tofu, EAT IT ‘TIL IT’S GONE!!!