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sunflower pesto

pesto, but better!

A fresh and nutty pesto which is great on pasta, potatoes, pork and fish, or blitzed in with chickpeas for a fancy hummus. It Can also be frozen for a quick and tasty dinner anytime


•     I0oG sunflower hearts (or pine nuts, Walnuts etc) 
•     250g Mountain Produce Peashoots (Or watercress/BASIL)
•     100g PARMESAN, Grated 
•     200ML mountain produce cold Pressed SUNflower oil 
•     2 garlic cloves


  • Put the Sunflower hearts into a dry frying pan on a medium heat to toast them. Once they start to pop and lightly brown remove them from the heat and allow them to cool.

  • Put the toasted hearts (or nuts) in a blender.

  • Add the parmesan to the blender with the peashoots ( or watercress or basil).

  • add garlic and Add some of the oil and blitz.

  • Keep adding more oil and blitzing until the pesto reaches a consistency you are happy with.

  • Season with sea salt.

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