Traditionally pesto is made with pine nuts. I do love pine nuts, but wow have they gotten pricey lately. So I decided to switch things up with a little more affordable choice. Sunflower seeds are full of Vitamin E, magnesium and selenium, so it’s great to use them in other ways besides just roasted and salted as a snack.
Another benefit of this pesto, my kids ate peppers without complaint. Peppers are one of the few veggies that none of them like. I was very pleased to find a way we could all enjoy them. I roasted my own, but you can definitely just use the ones in the jar to save time.
What do you get when you combine red peppers, green basil, and brown sunflower seeds? Kind of a brownish color. Yes I admit this is not the most vibrant colored pesto. It actually tasted great about two peppers earlier but I added 2 more to improve the color. But I promise the flavor is out of this world.
What should you do with this pesto? It’s great on crostini, tossed with pasta, a sandwich condiment, or a dressing for cooked vegetables. I mixed it with some cream and made a sauce for chicken.
Add all ingredients to a blender and pulse until well blended. When storing, cover with a thin layer of olive oil to prevent browning.