The sunflower seeds makes the pine nuts go further, and the spinach makes the fresh basil go further. I like this pesto better than the real thing! Serve this with plain rice crackers or sliced baguette.
1-2 cloves garlic, crushed
1 tsp salt
1/4 cup sunflower seeds
1/3 cup pine nuts
3 tbsp olive oil
1 bunch fresh basil
2-3 cups baby spinach
- Blend the garlic, salt, sunflower seeds, pine nuts and olive oil in a food processor or using a hand blender. Blend well until smooth.
- Add the basil and spinach, and blend until smooth. Taste and add more spinach if needed.
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Two variations:
BLACK OLIVE PESTO
- Use purple basil. Substitute 1 398mL can of pitted black olives for the spinach.
SUN-DRIED TOMATO PESTO
- Use purple basil. Soak 1 cup of sun-dried tomatoes in 1 cup of boiling water for 5 minutes; drain and substitute for the spinach. Add 1 tbsp olive oil.
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