Pesto is a great way to get in a variety of nutrients in your diet. My favorite pesto is combining spinach or kale with lightly roasted sunflower seeds. You can even combine the two if you wanted. The ingredients are simple and I usually have them on hand. Green vegetables contain chlorophyll; which helps cleans and detoxes the blood and contains powerful antioxidants, calcium, vitamin A, C, K, and iron. I switched this pesto recipe up from the usual pine nuts and went with sunflower seeds that are very flavorful and nutritious. Sunflower seeds are rich in vitamin E and healthy fats.  Bon Appétit!

Ingredients

Pesto:

2 packed cups spinach

4 garlic cloves

1/3 cup sunflower seeds, I used lightly salted roasted

1/8-1/4 cup olive oil

1/4 cup Nutritional yeast (optional)

1/2 lemon juiced

Blend all ingredients in a small food processor.

For the salmon:

1 lb wild-caught salmon sprinkled with Himalayan sea salt and fresh ground pepper.

Bake at 425 for 8 minutes then add the pesto and bake for 4 more minutes or until down.

Served over broccoli/green cabbage ‘rice’

 

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