Cilantro, Chili and Sunflower Seed Pesto Cilantro, Chili and Sunflower Seed Pesto

Cilantro, Chili and Sunflower Seed Pesto 150 Image by: Cilantro, Chili and Sunflower Seed Pesto 150 Author: Canadian Living

This extremely versatile pesto includes unexpected sunflower seeds instead of the usual pine nuts. Check the label to ensure the sunflower seeds were processed in a nut-free facility. This pesto is perfect for brushing over grilled meats or fish. You can also mix it with chopped tomatoes and onions for a zesty salsa.

  • Portion size 1 serving
  • Credits : Canadian Living Magazine:September 2012

Ingredients

  • 1 hot red pepper seeded and chopped
  • 1/2 cup unsalted roasted sunflower seed
  • 3 cloves garlic
  • 1 cup fresh cilantro leaves
  • 1/2 teaspoon grated lime zest
  • 1 pinch salt
  • 1/3 cup light-tasting olive oil

Method

In food processor, pulse together hot pepper, sunflower seeds and garlic until in coarse paste. Add cilantro, lime zest and salt; pulse 6 times.

With motor running, add oil in thin steady stream until smooth. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 6 months.)

Nutritional facts Per 1 tbsp: about

  • Fibre trace
  • Sodium 1 mg
  • Sugars trace
  • Protein 1 g
  • Calories 66.0
  • Total fat 7 g
  • Potassium 30 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 1 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cilantro, Chili and Sunflower Seed Pesto

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