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.


  • 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 lovely Mini Pinny’s - cool and light and perfect for layering whatever the weather!

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