Sunflower Pesto

by Brenda Langton, Tastemaker in Residence

This is a nice sandwich spread. Or serve it on French bread or as a dip for vegetables.

// makes 4 cups

Ingredients

1 cup basil leaves, coarsely chopped 1⁄2 cup parsley, coarsely chopped

1/2 cake soft tofu

1/2 cup olive oil

1 Tbsp chopped garlic

1/2 bunch green onions, chopped into 1-inch pieces

2 Tbsp fresh lemon juice 11⁄2 tablespoons Dijon mustard

1 tsp salt

1 1/4 tsp pepper

1/2 cup water

1 cup raw unsalted sunflower seeds, toasted, or roasted,

unsalted sunflower seeds

Instructions

1. Place everything except the water and the sunflower seeds in a food processor and chop until medium fine.

2. Add the water and sunflower seeds, and pulse until the mixture is creamy but slightly chunky in texture.

3. Great bunches of basil begin to appear in the market at midsummer and now extend through the winter months.