Recipe: Arugula & Sunflower Seed Pesto

Spring inspirations and a delicious twist on traditional pesto

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The month of February is an in-between time. Not quite yet spring and I’m trying to be patient with the last leg of winter. Although I love winter, sweaters and warm comforting food — I am ready for fresh flavors and colorful flowers.

5 things inspiring me right now:

1. Spring flower and bulb catalogs, especially Annie’s Annuals, they are very creative and extra colorful.
2. Music. Right now I am listening to Willow Smith.
3. Chocolate. Not just for Valentine’s day. I like to add a bit of cocoa to my morning coffee.
4. Mushrooms (I am obsessed) Shiitake’s are high in B vitamins and they are a food source for vitamin D. For more info check out Fungi.com
5. Conifers. Anything pine scented: bath salts, soap, candles or essential oil.

Arugula & Sunflower Seed Pesto

This is a recipe for Arugula and Sunflower Seed Pesto. It is extremely versatile and a beautiful bright green color on dreary days.

Ingredients:

• 1 cup raw sunflower seeds
• 1/3 cup extra virgin olive oil
• 2 cups baby arugula
• 1/8 tsp salt
• Pinch black pepper
• a few leaves fresh basil (optional)

Directions:

Place all ingredients into a food processor and pulse until you have a chunky paste.

How to use it:

• The pesto can be spread onto toasted baguette for an appetizer or snack.
• Add a few spoonfuls to a warm bowl of polenta (Bob’s Red Mill is great, follow instructions on back of package)
• Add a little extra olive oil or 1/2 a stick of Earth Balance into the processor and then spoon over warm pasta.
• Add 1/4 to 1/2 cup of Tofutti Sour Cream for a creamy pasta sauce or sandwich spread.

*A great variation is to use spring greens such as dandelion leaves.

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