With all the mint, basil and cilantro growing this time if the year, I’ve been making a lot of spreads and adding them to my home made raw crackers! You can also spread them on vegetables. Please note that I often substitute the nuts I used in each recipe for pine nuts, walnuts, pumpkin seeds, sunflower seeds.

Both make about 1 cup. Nutrition is based on 8 servings.

Cilantro Sunflower Seed Pesto

• 1 bunch cilantro leaves (about 1 C)
• 3/4 cup sunflower seeds (soaked and sprouted)
• 2 cloves garlic
• 1/4 cup olive oil – more or less to your liking
• 1/2 teaspoon pepper
• Lemon juice /Salt to taste

Grind the above ingredients and refrigerate.
Makes about one cup.

Basil Pumpkin Seed Pesto

• 1 bunch fresh basil
• 3/4 cup pumpkin seeds
• 2 cloves garlic
• 1/4 cup olive oil – more or less to your liking
• 1/4 teaspoon pepper
• 1/2 teaspoon Trudy Ann’s Curry Powder
• Lemon juice /Salt to taste

Grind the above ingredients and refrigerate.
Makes about one cup.

For more recipes and spices, please have a look at Trudy Ann’s Masala Kitchen Recipe cookbook.
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