SUNFLOWER SEED PESTO AND ARUGULA-PISTACHIO PESTO
 
Ingredients
  • Sunflower seed pesto
  • ⅓ cups sunflower seeds
  • ⅓ cups sundried tomato (preferably without oil)
  • ½ tbsp lemon juice
  • ¼ tsp paprika
  • Arugula-pistachio pesto
  • 1,5 cup loosely packed arugula
  • ⅓ cup unsalted pistachios
  • 3 tbsp Extra virgin olive oil
  • 2 tbsp lemon juice
  • 1 tbsp nutritional yeast
  • ~1 tsp lemon zest (from 1 medium organic lemon)
  • ½ tsp garlic flakes or ⅛ tsp garlic powder
  • ¼ tsp good quality salt (e.g.Himalayan)
  • For serious snacking, also:
  • 4 pieces of gluten free toast (or regular toast)
  • 1 avocado
  • a few tomatoes
  • ½ tsp Extra virgin olive oil
  • ¼ tsp garlic flakes
  • Squeeze of lime and/or lemon
  • Pinch of herbs & salt
Instructions
  1. Preparations: Soak sunflower seeds and pistachios in separate bowls or jars for ~8 hours prior to making the spread and pesto. Cover seeds and pistachios with water, add a pinch of salt and let soak.
  2. Sunflower seed pesto: drain and rinse soaked sunflower seeds.
  3. Add all spread ingredients to a food processor or blender and blend until desired consistency reached.
  4. Arugula-pistachio pesto: drain and rinse soaked pistachios.
  5. Add all pesto ingredients to a food processor or blender and blend until desired consistency reached.
  6. Avocado toast: smash avocado on toast, sprinkle herbs and salt (or herb salt) and squeeze some lime and/or lemon juice on top. Add avocado slices on top.
  7. Tomato toast: spread olive oil on top of one toast, add garlic flakes, sliced tomato and pinch of salt.
  8. Enjoy snacking:)
Notes
Recipe for arugula-pistachio pesto loosely adapted from epicurious.com
Recipe by My Berry Forest at https://www.myberryforest.com/sunflower-seed-pesto-and-arugula-pistachio-pesto/