Mushroom/Sunflower Seed Pesto Dressing

Mushroom/Sunflower Seed Pesto Dressing

Created by Rebecca Hawkinson
http://rebeccasremedy.wordpress.com/

Pesto can be made from various kinds of nuts, you don’t necessarily have to use pine nuts as they tend to get to be expensive. For this dressing, I used raw sunflower seeds (soaked for 5 hours) and baby portabella mushrooms and turned out super delicious. This can be used on salads, pastas, wraps or as a dip. It’s good to have something like this in the fridge for quick, easy raw meals. I used it on a Hearty Massaged Kale Salad I made for lunch. YUM YUM YUM!!! I love the taste of pesto….. it pretty much goes with everything.

INGREDIENTS:

1 large bunch of basil

1 cup of sunflower seeds (soaked for 5 hours)

6 baby portabella mushrooms chopped

1 tblsp tahini

1 tblsp white miso paste

2 cloves garlic

1 fresh green garlic

2 scallions

1 tblsp soy sauce

¼ cup water

¼ lemon juice

1 tblsp olive oil

dash of salt

Put all ingredients in blender and mix thoroughly. Add more mushrooms/nuts for a thicker blend to be used as spreads and dips. Use less and more liquids for dressings.