I’m back at it with pesto again!
To be honest, I never make traditional pesto anymore. Like I’m talking your classic pine nut, parmesan cheese, garlic, basil pesto. It hasn’t happened in years. I stopped buying pine nuts back in college because, well, they’re freakin’ expensive, and I don’t like to use cheese because, frankly, I’ve never really liked it and my boyfriend is mostly dairy-free. So I’ve taken to making other kinds of pesto that I feel are even more delicious. I’m not biased or anything 😉
My first anti-traditional pesto love was this Roasted Tomato Basil Pesto that I experimented with wayyyyy back before my blogging days. I’m still convinced that this recipe was the one that got me to finally take the plunge into blogging because I wanted to share it that much! My next love was this Cilantro Cashew Pesto—- creamy, yet bright and fresh with my favorite herb in the spotlight, right where it belonged. Mmmm I still can’t decide between those two.
But it was time to experiment again. And why not go with the most out-of-the-box route and use sunflower seeds as the base for my luscious vegan sauce. Don’t get me wrong, I was very skeptical at first, but as soon as I poured it on my big bowl of brown rice fusilli, I was a believer.
What’s your favorite kind of pesto? Have you used any out-of-the-box ingredients in your pesto?