The Garden is off to a slow start this year - one day we are blessed with clear skies and 80 degrees, the very next day 50 degrees and rain. The silver lining- the herbs and greens are doing amazingly well! A few years ago I added perennial herbs to the Garden- perennials come back year after year without and poking or prodding from the gardener needed. They are the first to sprout up, giving your garden life once again. This pesto was inspired by my garden herbs; chives, tarragon, thyme, oregano & winter savory. The beauty of this pesto is the ability to use any herb growing in your garden- throw in some greens too if that's what abundant in your garden. Sunflower seeds are used in place of the more traditional pine nut, making this nut allergy friendly and a little more frugal than a traditional pesto.
The Oregano comes back with a vengeance every year. Already shortly into the season it has gone crazy wild, vibrant green and abundant. As you can see, plays a major role in my version due to the quantity I currently have found myself with.
Fresh, lovely and easy to make- really, it takes no time to make a batch. I used about 1/4 cup in a pasta salad, stirred a few teaspoons or so into veganise for a spread on my falafel burger, it makes an awesome base for your next pizza- super versatile & tasty, I never tire of this pesto.
If you are a garlic wimp you may want to scale back to a smaller clove of garlic. I absolutely adore garlic so a large clove went in (about 2 small cloves worth).
It's been a while since I posted an actual recipe. It feels so good to be back in this space , creating, testing and tasting. Taking a little break has brought me a bit more inspiration and my desire to create in the kitchen once more. Sometimes creativity can go into hibernation, it's always there but once in a while it lays dormant- kinda like my herbs, once it comes back, it returns in full force.
Sunflower Seed Herb Pesto
makes 1/2 cup
you will need:
2 cups mixed herbs (woody stems removed if needed)
winter savory, chives, oregano, tarragon, thyme
1/4 cup raw sunflower seeds (soaked or roasted if preferred)
1 large clove of garlic, peeled (2 small)
1/3 cup good olive oil + 1 -2 tsp to cover the top when jarred
pinch of salt
Place herbs through garlic in a food processor and pulse a few times until blended well. Slowly add the 1/3 cup of olive oil while food processor is running. Blend until creamy and pesto comes together, add a pinch of salt and pulse a few times.
Transfer to an airtight container, push pesto down to get rid of any air pockets (the air will turn the pesto brown). Prior to covering , add 1-2 tsp's of additional olive oil to cover the top of the pesto.
Store in the fridge and use within 3 weeks.