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Sunflower Seeds and Brussels Sprouts Pesto [Vegan]
This pesto has a lot of interesting ingredients, to make it even more flavorful and exciting! Use it to make a yummy vegan pesto pasta, or in your favorite salad!
Ingredients You Need for Sunflower Seeds and Brussels Sprouts Pesto [Vegan]
How to Prepare Sunflower Seeds and Brussels Sprouts Pesto [Vegan]
- Preheat the oven to 350°F convection. Lay out a baking sheet with parchment paper. In a bowl, mix together the onion rings, the Brussels sprouts, birch sugar, 2 tablespoons olive oil, cumin, and some salt. Then put everything completely on the baking tray and bake.
- The baking time varies greatly according to the model of the particular oven. I have had the mixture about 25 minutes in it, the original recipe is given with 10-12 minutes baking time. But here is the note that the cooking time of cabbage is different. Be sure that the cabbage does not turn black. You can also fry the mixture in the pan until the cabbage is cooked.
- When the mass in the oven is ready, then you spoon about 5.3-ounces of it into a tall container, to the yeast flakes, the lemon juice, the garlic, the nuts (like previously roasted in the pan), the vegetable broth, 4 tablespoons olive oil, about 1 teaspoon salt. Now puree with a hand blender, season with salt and pepper if possible and serve best with (gluten-free) pasta.
Nutritional Information
Per Serving: Calories: 330 | Carbs: 18 g | Fat: 28 g | Protein: 8 g | Sodium: 80 mg | Sugar: 5 g
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