It’s unlike any other pesto.
Instead I tossed in some sunflower seeds.
O the flavor.
I caught myself spooning it into my mouth to taste and got a bit carried away. Yes, it’s that good.
Despite not feeling 100% up to par these past few weeks, I rallied last night and made this pesto to enjoy on my flight.
The secret ingredient?
I adore sunflower seeds because they lend such a velvety richness to dishes. They go absolutely perfectly with the garliciness of this pesto-creamy, garlicy, delicious!
Did I mention this dish counts as a vegetable?
That’s right; it’s a nice bunch of spinach along with sweet onions and you could even get crazy with some extra garlic if you’re feelin’ the groove.
Serve it alongside some gluten-free crackers this holiday season- it’s a good decision.
Yet again, another fabulously easy n’ fun recipe that’s easy to serve when entertaining or to enjoy alone atop tofu, rice, quinoa or gluten-free toast.
Grab a spoon and get to work.
You’ll like this one.
I just know it.
Gluten-Free and Vegan
- 2 Tbsp. extra virgin olive oil
- 1/4 cup sweet white onion, sliced
- 3 cloves garlic, sliced
- 4 cups fresh baby spinach
- 2 Tbsp. nutritional yeast
- 1/4 cup sunflower seeds
- 1 tsp. black sesame seeds
- 1 tsp. white sesame seeds
- 1/6 tsp. sea salt
- In a large skillet, heat oil, onions and garlic, cook for 2-3 minutes or until onions caramelize.
- Add spinach; cook for another 3 minutes or until spinach is wilted.
- Transfer spinach mixture to a food processor; add remaining ingredients.
- Pulse until smooth.
- Transfer to a serving bowl.
- Serve atop gluten-free crackers, with crudites or as a spread atop toast.
I’m off to LA for some recipe development. Have a fabulous weekend, my foodies.