• Ann Craig

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.


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