CHIMALXOCHITL WITH LIME: SUNFLOWER SEED PESTO WITH LIME

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. 

INGREDIENTS

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. 

 

Felicia Cocotzin Ruiz, LLC ©