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Recipe: Arugula & Sunflower Seed Pesto

By Christine Moss

Arugula and sunflower seed Pesto, photograph by Bill Miles
Photograph by Bill Miles

Spring inspirations and a delicious twist on traditional pesto

—

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.

photograph of arugula and sunflower seed pesto on bread by Bill Miles
Photograph by Bill Miles

Uses:

  • 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.


You may also enjoy Recipe: Kefir Guacamole by Donna Schwenk

About Christine Moss

Christine Moss is the head chef of The Garden Café in Woodstock, NY. She is also an artist, poet and nature enthusiast who uses her skills to bring warmth and love to the food she prepares. Follow her on Instagram.

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