Tomatillo-Sunflower Salsa Verde

a bowl of salsa and some fresh tomatillos

ID 87763763 © Iodrakon | Dreamstime.com

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

The classic pesto mixture of basil, garlic, olive oil, nuts, and Parmesan cheese is a popular favorite, but why stop at basil?

Unlock the full potential of pesto by introducing into the mix other delicious herbs, including rosemary, mint, parsley, thyme, tarragon, and cilantro. This diverse collection of recipes for fresh pestos, pastes, and purées takes inspiration from cultures beyond Italy, with international delights such as Moroccan Chermoula, Brazilian Tempero Purée, and Peanut-Cilantro Pesto.

In addition to 49 pesto recipes, 67 creative recipes for cooking with pesto show off how versatile these simple sauces can be.

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