Ingredients
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½ cup / 70 g Sunflower Seeds
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2 packed cups / 65 g Carrots
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1 grated organic Lemon Juice
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3 tablespoons cold-pressed Olive Oil
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1 teaspoon pure Maple Syrup
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¼ teaspoon fine Sea Salt
Directions
Steps
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1
Done
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In a dry skillet over medium heat, lightly toast the sunflower seeds until fragrant, about 5 minutes. Remove from the heat. |
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2
Done
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Submerge the carrot tops in a bowl of water and let soak for 2 to 3 minutes to remove any dirt; then spin dry. |
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3
Done
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Put the sunflower seeds in a food processor and pulse until they resemble sand (don’t process too much, or you’ll have sunflower butter!). Add the carrot tops, garlic scapes, lemon zest and juice, oil, maple syrup, and salt, and blend on the highest setting until smooth. If necessary, add a little water to thin the pesto. |
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4
Done
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Store the pesto in a tightly sealed glass container in the fridge for up to 1 week. (It can be frozen for up to 1 month. Use ice cube trays and, once frozen, transfer the pesto cubes to a plastic bag with as much air removed as possible.) |
