Spinach and Sunflower Seed Pesto

Spinach and Sunflower Seed Pesto


  1. 3 large garlic cloves
  2. 1/2 cup sunflower seeds
  3. 2 ounces Parmigiano-Reggiano, coarsely grated
  4. 1 teaspoon salt
  5. 3 cups spinach
  6. 2/3 cup extra virgin olive oil


  1. With a food processor running, drop in garlic and chop. Stop the motor and add sunflower seeds, cheese, salt, and spinach. Process until finely chopped. With the food processor running, slowly add the olive oil and process until well blended.

Makes 1 1/3 cup.

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