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

1. Blend the garlic, salt, sunflower seeds, pine nuts and olive oil in a food processor or using a hand blender. Blend well until smooth.
2. Add the basil and spinach, and blend until smooth. Taste and add more spinach if needed.

1 19oz can chick peas, well rinsed
1 14oz can artichoke hearts, coarsely chopped
1/3 cup tahini
3 tbsp lemon juice
2 tbsp toasted pine nuts
1-2 cloves garlic
1 tsp dried oregano
salt and pepper to taste

1. Combine all ingredients. Purée until smooth in a food processor or using an immersion hand blender.