SUNFLOWER PESTO
It's that time of year again - where the heady scent of fresh pesto starts to open its cherry white flowers. Thank you to Annie for sending in the great picture of Hetty in the garlic and reminding us of this fab summer recipe.
This is a delicious basil pesto alternative, bulging with summer sun and so easy to make. Perfect on toast or fresh bread, as a dip, tossed through pasta, dolloped on baked potato or any way you fancy.
INGREDEINTS
- 1/4 cup toasted sunflower seeds
- pinch of sea salt to taste
- 1 Tablespoon fresh squeezed lemon juice
- 1 teaspoon lemon zest
- 2 cups sunflower petals, removed from centres, lightly packed
- 1/3 cup olive oil, or more to make a thinner texture
Pluck the sunflower petals, and lightly press them into a cup.
Toast the sunflower seeds on the hob until very lightly browned.
Combine the sunflower seeds and salt in a pestle and mortar or food processor, and blend/mash to a rustic paste.
Add the petals, lemon juice and zest, and olive oil, and continue to blend/mash until the desired consistency is reached.
Great too for barbecues and if you’re thinking barbecues - check out our great new season range of Charly Therapy Sunglasses and lovely choice of Dungaree's - cool and light and perfect for layering whatever the weather!
