Spinach & Toasted Sunflower Pesto – Crafted by Cleetus

Crafted by Cleetus

Spinach & Toasted Sunflower Pesto

With everyone being allergic to nuts these days, this pesto is a great alternative to a walnut and basil pesto. You can make a big batch and freeze in small amounts

What you need:
1 lb spinach
¾ cup sunflower seeds
4 oz (about 6 cloves) garlic
1 cup or more extra virgin olive oil
1 cup or more, if need, grated parmesan cheese
½ lemon, juiced
salt and pepper to taste

How to make it work:
First toast sunflower seeds in the oven at 350 degrees for about 3 minutes, until browned

Place garlic in aluminum foil, drizzle olive oil over the garlic, then wrap up loosely. Throw in the oven for about 20 – 30 minutes to roast the garlic

Take all ingredients and throw them in the food processor, adding olive oil a little bit at a time. Salt and pepper to taste.