Parsley Pesto Spread
A bright, herbaceous parsley pesto spread that pairs beautifully with breads, rolls, or soups. Packed with fresh flavor!
Equipment
- blender or food processor
- Rubber spatula
Ingredients
- 1 cup 85 g roasted salted sunflower seeds
- ¼ cup 60 ml extra-virgin olive oil
- Zest and juice of 1 small lemon optional
- 2 cloves garlic grated
- 1 cup 60 g fresh curly parsley
- 1 can 15 ounces or 425 g cooked garbanzo beans, drained and rinsed
- Salt to taste
- Pepper to taste
Instructions
- Add the roasted salted sunflower seeds to a food processor and process until finely ground.
- Add the olive oil, lemon zest and juice (if using), grated garlic, parsley, and garbanzo beans to the food processor.
- Blend until perfectly smooth, scraping the sides with a rubber spatula as needed.
- Season with salt and pepper to taste.
- Adjust seasoning if necessary, and serve chilled.
Notes & Wine Advice
Serving Tip:
Serve with crusty bread, spread onto sandwiches, or as a flavorful topping for soups like carrot or lentil.Wine Advice:
Pairs well with a crisp Sauvignon Blanc or a dry Rosé.Nutrition values
Calories: 125 kcal | koolhydraten: 10 g | Eiwitten: 4 g | Vet: 8 g | Suiker: 1 g