*NUT ALLERGY ALERT*

Sunflower Shoot and Black Walnut Pesto – yields approximately 1 pint pesto

3 Cups Sunflower Shoots (From Kali’s Goodness)
1/8 Cup Fresh Basil
½ Cup Extra Virgin Olive Oil
½ Cup Black Walnuts *
2 Cloves Garlic
2 Tbs lemon juice
½ Cup Parmesan Cheese (or use Sweet Hominy or another hard cheese from Paradox Farm)
½ tsp salt
¼ tsp black pepper

Procedure:
1) Lightly toast the walnuts in a 350-degree oven. Allow to cool before use
2) Place sunflower sprouts and basil in food processor.
3) Slowly add the oil to the food processor while the sprouts and basil are being pureed
4) Add the remaining ingredients and processed into a smooth paste
5) Adjust seasoning according to taste with salt and pepper
6) If a thinner pesto is desired, just add a little more olive oil.

The combination of sunflower sprouts and black walnuts in this recipe really set it apart from any other
pesto you may have tried. It is buttery, rich and almost fruity in its composition.

Sunflower pesto works great as a spread, mixed with cream cheese or yogurt as a dip, or with pasta.

For pasta, heat cooked pasta in a pan with a little bit of reserved pasta cooking water and stir in the
desired amount of pesto. You are looking for a light coating on pesto on the noodle, not noodled
swimming in pesto… unless that is what you want, in which case that is totally ok too.

This recipe is completely scalable by ½ or ¼ batch, though after tasting it a quart won’t seem like too
much to have on hand. Freeze excess in ice cube trays for long term storage if you find you have a
surplus on hand.

* Substitute any nut you prefer or have on hand, Macadamias have a similar sweetness, but lack the
depth of flavor found in black walnuts. Pepitas, and pine nuts are also great options. Possessing a
distinctive earthy and fruity flavor, they are much less bitter than the standard English Walnut. They are
great in savory applications, and outstanding in deserts.

Easily foraged and local to the area, the fruit consists of three layers: a green, fleshy husk; a black inner
shell that is hard, thick, and corrugated; and the kernel, which is oily and sweet. They are difficult to
process by hand but readily available online and at local specialty stores.

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