Sunflower Shoot Pesto
4 oz Sunflower shoots, 1 bag
½ cup Olive oil
4 oz Pecans, toasted
1-2 cloves Garlic
Salt to taste
Lemon juice, 1 tsp or 1 wedge squeezed
Wash the sunflower shoots and spin dry. Toast pecans in a skillet over medium heat till fragrant, just a few minutes. Blend all the ingredients with a blender/food processor.
Service with chips, as a sandwich spread, on pizza or tossed with roasted vegetables. Use anywhere you like pesto.