Sunflower-Seed Pesto (2 minute vegan recipe)
Dedicated to the volunteer of our ecological project in Montroi, Valencia, for whom this recipe was created using whatever was available 🙂 It makes enough for 3-4 people.
-1 cup toasted sunflower seeds (they need to be toasted- to do this, just heat a frying pan, without any oil, and toast, stirring time to time, until they start make popping sounds and some of the seeds become a little brown)
-400 grams pasta
-1/4 teaspoon hing
- Boil the pasta, as you always would. Don’t over cook! It should be ‘al dente’.
- In a coffee grinder (a good blender should also work), grind the sunflower seeds into a fine powder.
- Mix the seeds with the cooked pasta, adding the salt, hing, and enough olive to coat the pasta nicely (be generous with the olive oil!!). Mix everything well, so that the pasta is completely covered with the sunflower seed powder. Serve!
This is another, spicer variation that I have also made. Obviously, it is very un-Italian! Make the sunflower seed powder as in the previous version. Finely grate 2-3 carrots (depending on their size). Heat some oil in a pan. When it is hot, add 3 dry red chillies, and 3/4 teaspoon black cumin (nigella, kalo jeera, kalonji). When the seeds start to pop, add 1/4 teaspoon hing. Add the grated carrot, and fry until soft. Then add the sunflower-seed powder, mix nicely, and turn of the stove. Then mix everything with the pasta.