If you live in or around the Denver vicinity, check out the Almost Vegan Cooking School in Aurora, Colorado.  They have Saturday morning and Wednesday evening classes and you can sign up for just one class or a series.  I got this recipe while attending the “Vegan Schmegan” class in February, 2013 and it has become my “go-to” pesto! ~ Kris

 

• 2 cups basil leaves (we like Thai basil but any fresh basil is fine)

• ½ cup raw sunflower seeds soaked in warm water for about 30 minutes then drained and rinsed

• 2 cloves of garlic

• juice from 1 large lemon

• ¼ tsp. sea salt

• ¼ cup extra virgin olive oil (I use a bit more, closer to ½ cup)

 

Add all the ingredients EXCEPT the olive oil to a food processor and pulse

several times. Slowly add the olive oil and pulse until well blended. 

Taste and add additional lemon juice and salt as desired.  

   

 

 

 

Meal Tips:  

 

• Spoon the pesto over any cooked pasta (I use whole wheat spaghetti).  Thin the pesto as desired with a little pasta cooking water and additional extra virgin olive oil

• Spoon the pesto over slices of grilled polenta (we like Food Merchants Pre-Cooked Traditional Polenta)    

• Spread the pesto on good quality bread (like Sprouted Seed Seduction Bread from Whole Foods).  Top with sliced tomato, a few salad greens and fresh pepper. (photo above)  

• Add to your favorite soup