Tomatillo-Sunflower Salsa Verde
By Olwen Woodier
Prep Time
10 minutes
Number of Servings
About 2 cups (serves 6)
Recipe Source
The Pesto Cookbook by Olwen Woodier ($16.95, Storey Publishing, 2018)
Ingredients
- 4 medium tomatillos, husks and stems removed, roughly chopped
- 1 cup cilantro leaves and tender stems or basil leaves
- 1⁄3 cup shelled roasted sunflower seeds
- 3 large garlic cloves
- 2 jalapeños, seeded and cut
- 1⁄2 cup sliced scallions (include both white and green parts)
- 1⁄2 sp sea salt
- 1⁄2 tsp freshly ground black pepper
- 1⁄2 tsp ground cumin
- 1⁄3 cup olive, canola, or grapeseed oil
- 2 Tbsp mild vinegar (white balsamic, apple cider, or rice) or lime juice
Directions
- Place all ingredients in a food processor and pulse until nearly smooth or to desired consistency.
Nutrition Info
Made with olive oil and lime juice: 258 Calories, 6 g Protein, 0 mg Cholesterol, 8 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 3 g Fiber, 24 g Total fat (3 g sat), 135 mg Sodium, ★★★★★ Vitamin E, ★★★ Vitamin B1 (thiamine), Vitamin K, ★★ Vitamin B6, Magnesium, Phosphorus, ★ Vitamin B3 (niacin), Vitamin C, Folate, Iron, Zinc
Contributor
Olwen Woodier
Olwen Woodier is the author of six cookbooks, including The Pesto Cookbook and The Apple Cookbook.
She has written about food for 35 years, including articles for the New York Times, Gourmet, Woman’s Day, and Family Circle.
She offers cooking classes at her home, Glenfiddich Farm, in Leesburg, Virginia.
