Broccoli and Sunflower Seed Pesto

A twist on the classic pesto is this broccoli and sunflower seed pesto. Sunflower seeds are packed with nutrients and are a great source of protein, healthy fats, and essential vitamins and minerals. This makes it an ideal ingredient for growing toddlers who need all the nourishment they can get.

Aside from being a delicious pasta sauce, there are many creative ways to use Sunflower Seed Pesto with Broccoli in your meals. Here are a few ideas to get you started:

• Spread it on toast or crackers for a quick and healthy snack.
• Use it as a marinade for chicken or fish before grilling or baking.
• Mix it with cooked quinoa, roasted vegetables, and feta cheese for a nutritious and flavorful quinoa salad.
• Add a dollop of pesto to your omelet or frittata for a burst of flavor.
• Use it as a dip for raw veggies like carrots, cucumbers, and bell peppers.
• Spread it on a sandwich or wrap instead of using mayo or mustard.

With these ideas in mind, you can easily incorporate Sunflower Seed Pesto with Broccoli into your family’s meals and add variety to their diet. Not only will they love the taste, but they will also be getting all the benefits of these nutritious ingredients.

Broccoli and Sunflower Seed Pesto

• 100 grams broccoli
• 3/4 cup sunflower seeds
• 3 cups basil (tightly packed)
• 1/2 cup shredded parmesan cheese
• 1 garlic clove
• 3 TBSP lemon juice
• 1/4 cup olive oil
• 1/2 tsp salt

1. Rinse and chop the broccoli florets and place them into a pot of boiling water. Blanch until bright green and slightly softened then add to a bowl of icey water to cool (this helps keep the bright green colour).

2. To a food processor or blender add the sunflower seeds, basil, grated parmesan, chopped garlic clove, lemon juice, olive oil, salt and the cooled broccoli. Pulse until you have reached your desired consistency.

3. To store, add to a jar or container and pour a layer of olive oil over the top to prevent browning.

3 meals a day, puree