One of my favorite microgreens is the sunflower. I can’t get enough of the nutty, buttery, slightly piney taste of sunflower microgreens, and they’re a joy to grow. This particular microgreen will happily thrive in natural light, and asks only for a window with medium sun. I grow mine on homemade shelves in a west-facing window. They are a reliable crop year-round, and loaded with nutritional benefits.
Recently, I’ve been experimenting with new recipes for my microgreens. In particular, I’ve been looking for ways to feed them to my friends and family who might not be as keen to chow down on plain greens as I am. One of my most successful attempts so far has been this recipe for Sunflower Pesto.
In addition to being my favorite microgreen variety, sunflower is a wonderful native food plant. I love incorporating its many edible parts into my cooking. I also grow plenty of sunflowers outdoors where all creatures great and small can enjoy their blooms. This recipe uses three sunflower products: the greens, the seeds, and the seed oil.
1 box (1/2 pint) Sunflower Microgreens
1 cup fresh basil leaves
1/3 cup hulled sunflower seeds
1/2 cup Extra Virgin Olive Oil, or Organic Cold-Pressed Sunflower Oil
1/2 – 1 cup goat cheese crumbles, or a vegan cheese substitute of your choice
Zest of one lemon
Juice of one lemon
1-3 medium sized garlic cloves, according to your taste preferences
Salt & Pepper To Taste. As a guideline for most palates, try 1/4 tsp salt and 1/8 tsp pepper.
Add all ingredients to a food processor, and process until nearly smooth. Pause to scrape down the sides of the food processor container if you notice ingredients sticking to the sides near the top.
This pesto is delicious in all the ways I’ve tried it. You can use it in any recipe you currently enjoy that calls for pesto. Here are a few suggestions:
* As a spread for sandwiches
* As a pasta sauce, or combined with a creamy pasta sauce
* Mixed into the dressing for potato salads
* Slathered on roasted corn on the cob
* Tossed with grilled zucchini
* As a dip for your favorite raw veggies.
Sunflower Oil: If you can’t find cold-pressed organic sunflower oil, then I recommend using extra virgin olive oil instead. The inexpensive sunflower oil commonly sold in grocery stores is heavily processed with chemical solvents, and I don’t personally consider it to be a healthy choice. Of course, feel free to choose the olive oil anyway, for its excellent flavor, health benefits, and higher likelihood of already existing in your pantry.
Cheese Portions: If you are serving this recipe to people who are not eager greens-eaters, then I definitely recommend including the full cup of cheese. If you enjoy fresh green flavors and are looking for a healthier option, then reduce the cheese to 1/2 cup.
Vegan Substitutions: To make this recipe vegan, substitute the vegan cheese of your choice for the goat cheese crumbles. I really enjoy nutritional yeast as an affordable and easy substitute for cheese in pesto recipes. I also love this vegan mozzarella recipe from Avocadoes & Ales. There are numerous store-bought vegan cheese preparations available now, which is a wonderful convenience for those who choose to limit or eliminate dairy in their diet. If you’re going with one of these pre-made options, I suggest choosing one of the soft vegan cheeses rather than shreds or slices.
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