Pesto: Roasted sunflower seed and red pepper

I think most people these days keep a jar of pesto sauce in the fridge to be able to fall back on for so many recipes. There are lots of great pesto sauces available in the supermarkets and I usually have a couple of varieties in the fridge (a jar of original basil pesto and another of tomato and chili pesto at the moment). 
 

If I want to make a quick plate of pasta for just me, it is so easy to have pesto on stand-by and add a few spoonfuls to the pasta with some freshly grated cheese, chopped herbs, slithers of olives and sun-dried tomatoes. I use pesto as the base for heaps of salad dressings, you can use it to whip up a quick dip with yogurt and mayo, add it to mashed potato and I love using it as a sandwich spread to bring an extra hit of flavor to my lunch.

Perfect quick meal: pasta with roasted sunflower seed and red-pepper pesto, olives, tomatoes, fresh herbs and cheese.

That being said it is so easy to make your own pesto and I love creating flavor combinations that I can’t find on the supermarket shelves. This week I created a roasted sunflower seed and red pepper pesto that is easy to make, tasty and heart-healthy. 

 

Traditional basil pesto sauce contains pine nuts but they are so expensive here in Bali (and back in the UK) that I often use sunflower seeds as a great alternative. This time I had roasted sunflower seeds in the cupboard which gave an extra depth to the pesto. If you can’t find roasted sunflower seeds then roast or toast some yourself first. Don’t be scared by the addition of chilies. Large red chilies are not very spicy and combined with the other flavors they bring warmth rather than spice.

Roasted sunflower seeds, a delicious alternative to pine nuts.

Be inventive, try your own flavor combinations of pesto. I’m going to experiment with a zucchini pesto next time, and if it is any good I’ll post the recipe soon!

Nutritional benefits

Red peppers are a great source of vitamins A and C, and are packed full of anti-oxidants. They even feature in the top 25 heart-healthy foods (see my “Heart-healthy foods” blog from 25^th May 2013).

Sunflower seeds contain vitamin E and essential fatty acids. They are amongst the most nutrient dense nuts and seeds and contain no cholesterol.

Basil is one of the most nutritionally-rich herbs. It is a great source of vitamin K, iron, potassium, magnesium and calcium. It also has disease preventing and health promoting qualities.

All the main ingredients for the pesto.

Ingredients (makes a half pint jar)

2 red peppers, de-seeded & cut into large wedges

2 large red chilies, de-seeded & cut in half lengthways

2-3 cloves of garlic, peeled & halved

Seasoning

Olive oil

1 cup of basil leaves

75g roasted sunflower seeds

¾ cup Pecorino Romano cheese, grated

Method

Pre-heat the oven to 180. In a baking dish place the red peppers, chilies, and garlic then season and drizzle with olive oil. Roast in the oven for approximately 20 mins. Once cooked allow to cool.

Red peppers, chilies and garlic ready to be roasted.

In a blender place the basil leaves, roasted sunflower seeds, Pecorino cheese, some seasoning and 1/3 cup of olive oil and blend. Then add the cooled peppers, chilies and garlic and blend again. 

Basil leaves, Pecorino cheese, sunflower seeds and olive oil in the blender.

The roasted peppers, chilies and garlic ready to be blended with the rest of the ingredients.

Store in an air-tight jar and cover with a thin layer of olive oil. Keeps for about a week.

Roasted sunflower seed and red pepper pesto ready to be stored.

Spread on crostini, enjoy in sandwiches, mix through your pasta, use as a dip with crudités or breadsticks, add to mashed or baked potatoes, use as a sauce for grilled vegetables, fish or meat or use as a base for a salad dressing. The options are endless.

Spread the pesto on crostini for a great appetizer

Eat, taste, enjoy!