Chimalxochitl, Nahuatl for "shield-flower", is one of my absolute favorite flowers. Indigenous to Mexico, these flowers have always captured my curiosity, especially when dried. I love to look at the geometric spiraling seed patterns in the "shield" of the flower. Their nutty earthy flavor pairs up nicely with lots of fresh lime.
1 C. raw sunflower seeds, soaked in water for one hour, then strained
1 large handful fresh basil leaves (about 1 cup)
2 limes, juiced
1/2 tsp. sea salt
1 T. olive oil OR avocado oil
1/4 tsp. garlic powder
1 -2 T. water
MISE EN PLACE
Place all of the ingredients, except water, in a blender and pulse until smooth, scraping down sides of the blender if necessary. Add the water, a little at a time, until you achieve your desired consistency.
This bright pesto can be used to replace traditional pesto in pastas, or use it in your favorite sandwiches! I personally love it on avocado toast :) Thin it out with more water, and you have a great dressing for your greens.
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