Location
Tomatillo-Sunflower Salsa Verde
Prep Time
10 minutes prep time
Yield
makes about 2 cups
Recipe Source
The Pesto Cookbook by Olwen Woodier ($16.95, Storey Publishing, 2018)
Ingredients
- 4 medium tomatillos, husks and stems removed, roughly chopped
- 1 cup cilantro leaves and tender stems or basil leaves
- 1⁄3 cup shelled roasted sunflower seeds
- 3 large garlic cloves
- 2 jalapeños, seeded and cut
- 1⁄2 cup sliced scallions (include both white and green parts)
- 1⁄2 sp sea salt
- 1⁄2 tsp freshly ground black pepper
- 1⁄2 tsp ground cumin
- 1⁄3 cup olive, canola, or grapeseed oil
- 2 Tbsp mild vinegar (white balsamic, apple cider, or rice) or lime juice
Directions
1. Place all ingredients in a food processor and pulse until nearly smooth or to desired consistency.
Notes
Serve any extra amounts of this salsa with beans, eggs, chicken, or fish.