I have been getting these gorgeous sunflower sprouts in my YYC Growers harvest box lately and wanted to come up with a versatile recipe, something other than just adding it to your sandwiches, salads, pizzas and pastas. Not that you shouldn’t do that – because you should. But I really wanted to create a recipe that showcased what these lovely nutrient packed sprouts can do.
Sunflower sprouts have a refreshing crunch to them which makes them a great addition to so many things, but what I really love about them is the subtle almond like nutty flavour and the natural zest, reminiscent of fresh lemon that they offer. And as an added bonus they are filled with Vitamin B, E, Zinc and a whole bunch plant protein.
I am pumped about this recipe and I hope you are too.
YIELD – approximately 11/4 cups
- 3 cups sunflower sprouts
- 3/4 cup almonds
- 1/2 cup olive oil
- Juice from one lemon
- Salt and pepper to taste
- Add sunflower sprouts, almonds, olive oil and lemon juice to a blender or food processor, pulse until blended into a paste.
- Season with salt and pepper to taste.
- Serve with your favourite dish, see below for ideas.
I used our pesto on a beautiful piece of wild salmon and it was fantastic.
There are so many uses for this pesto besides salmon, and the best part is that it keeps in the fridge in an airtight container for a couple of weeks. Try it on roasted chicken, add it to a grilled steak, use it as a sauce on a potato salad, in a sandwich or pasta, or my favourite use as a base for a flatbread.
Easy to make and multi-faceted, it’s a great recipe to have on hand to add a boost of bold flavours to your next meal.
Hope you enjoy.