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ngredients: * 1/4 cup sunflower seeds * 1 clove of garlic * 2-3 handfulls of greens (basil, parsley, coriander, spinach, kale, and more) * 1/2 cup of water or vegetable broth * Juice form 1/2-1 lemon * Salt * 1 tbsp of olive oil (optional)
Procedures: 1. Soak sunflower seeds for 30 minutes, drain, wash and transfer to a blender 2. Add to blender also garlic, olive oil (optional), 1/4 cup water or vegetable broth, the juice of half a lemon, and salt 3. Blend it up until it is uniform 4. Add all the greens and the other 1/4 cup of liquid of choice 5. Blend in pulses to the consistency you like 6. Transfer to sealed jars and keep in fridge, or what I like to do is put to little jars in my freezer to have ready whenever I want pesto (you can also freeze them in an ice cube tray)
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