Yes, we know, we post a lot of pesto recipes, but we just can't help ourselves. When one member of the family rejects most vegetables but embraces this green, iron rich sauce, you do what you have to do. This pesto gets a change up with the addition of the sunflower seeds which surprisingly give the pesto a nuttier flavor. And, the lemon zest adds a citrus punch that pairs well with the herbal flavor of the spinach. You will be thrilled when everyone asks for thirds!
Spinach Pesto with Sunflower Seeds
Makes about 2 cups
1 package or bag of baby spinach
2 cloves of garlic
5-6 ounces of Parmesan cheese
2/3 cup sunflower seeds
Zest of 1 lemon
1-cup olive oil
½ tsp. of salt
Place garlic and sunflower seeds in food processor and pulse until combined. Add cheese and pulse until almost smooth, there will be some chunks. Add spinach and pulse 5 times, or so, until spinach begins to break down. Drizzle in olive oil while running and process until smooth. Add lemon zest and salt and pulse twice.
Serve with pasta or pizza or on toast!
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A round table includes all.