Sunflower Microgreen Pesto
The nutty, savory flavor of sunflower microgreens is the perfect addition to a classic pesto. These microgreens pack in fiber, protein, calcium, iron, Vitamins A, C, and B-complex, as well as Vitamin E, which makes this pesto great for sneaking these micronutrients into any meal.
Ingredients:
- 2 cups of sunflower microgreens (1 small(2oz) container of sunflower greens)
- 1 cup of basil
- 1 clove of garlic (or more)
- 1/2 lemon squeezed
- 1/4 cup of walnuts (nut/seed of your choice)
- 1/2 cup of olive oil
- Salt, pepper to taste
- Optional: ~ ¼ cup parmesan cheese or nutritional yeast (add until desired taste and consistency)
Instructions:
Blend the ingredients in a blender, and enjoy!
The best part about pesto is that everything is to taste. This recipe has measurements, but it is extremely versatile. You should be tasting as you go until you like what you have. If you want to add less basil and more microgreens, then go for it! If you love garlic, then measure with your heart. We used walnuts, but it would be fun to experiment with other options, like sunflower seeds or the classic pine nut.
How to store:
Fresh pesto generally lasts 2 weeks in the refrigerator in an airtight container. I like to store my extra servings in the freezer. You can use an ice tray to freeze it into cubes. A small muffin tray works well too! Once frozen overnight, I store them in freezer bags. When you are ready to use it, defrost your desired amount in the microwave or let it thaw overnight in the fridge. Pesto lasts about 6 months in the freezer.
Creative uses:
Pesto is obviously delicious on pasta, but here are examples of how we get creative with it:
On sandwiches or wraps in place of mayonnaise or whatever condiment you typically use. It can also be mixed with a little mayo to make pesto aioli.
Mix with yogurt to get a unique dip that goes great with crackers, pretzels, and veggies. Similar to a pleasant, herby ranch dip.
Mix with something acidic, like vinegar or lemon juice, and add more oil in tablespoon-sized increments until you have a salad dressing of your desired consistency. You can sub olive oil with yogurt for a creamy dressing.
Nutritional Benefits:
Sunflower microgreens are packed with fiber, healthy fats, protein. A quarter-cup serving contains 2 grams of fiber, 6 grams of protein, and 12 grams of healthy monounsaturated and polyunsaturated fats. This makes them satiating and good for your gut health. They also have very high iron levels and are great for people who struggle with anemia and low iron. Sunflower microgreens also contain other important minerals like calcium, potassium, selenium, zinc, magnesium, and phosphorus. These microgreens are known to be good for your skin and hair due to having beneficial levels of vitamin E.
Learn more about the amazing nutritional benefits of Sunflower Microgreens here. :)