Walnut Sunflower Pesto

Ingredients

1 cup sunflower seeds, soaked

1 cup walnuts, broken into pieces, soaked

1/2 cup celery, finely chopped

1/4 cup parsley, finely chopped

1/4 cup sauerkraut, finely chopped and juice to taste (can substitute pickles instead)

2 tbsp fresh squeezed lemon juice

2 cloves garlic

1/2 teas kelp or wakame flakes

2 tbsp tamari

1 teas apple cider vinegar (ACV) or kombucha vinegar

2 teas ground cumin

1 teas paprika

Procedure

Soak the sunflower seeds and walnuts for 4-8 hours. Drain and throw away the soak water. The soaking neutralizes the natural enzyme inhibitors in nuts and seeds making them more nutritious and easily digestible.

Add the sunflower seeds, walnuts, lemon juice, garlic, kelp, tamari, cumin, paprika and apple cider vinegar to the blender. Blend until smooth. If you have trouble blending it, add some of the sauerkraut or pickle juice. You don’t want it too runny, aim for the consistency of tuna salad.

Transfer to a bowl and mix in the chopped celery, parsley and sauerkraut (or pickle) by hand.

This will keep for several days in the fridge stored in an airtight container.