Friday, December 28, 2012

Sundried Tomato Sunflower Seed Pesto

1 cup sprouted sunflower seeds/pumpkin seeds (mixture w/out salt)
1/4 cup sundried tomatoes (w/out oil; soaked in H20 for 1-2 hours) - save water from soaking in case needed to moisten mixture
1 large handful of cilantro
sea salt, to taste
1 clove garlic, optional

Puree in food processor.  Continually stirring the mixture to ensure even processing.  Can be pressed and shaped into forms/crackers.  Refrigerate for an hour or so to help harden further.  I put dollop in collard green leaves and also spinach leaves and rolled up and ate.  Quite delicious. 


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