Nutrition Information (per serving)
calories
90
protein
3 g
sodium
158 mg
carbohydrates
6 g
fat
7 g
fiber
2 g
cholesterol
0 mg
Servings
6 (3 Tbsp ea.)
Ingredients
1 jalapeño pepper
3 Tbsp roasted sunflower seeds
½ cup canned white beans, drained
1 Tbsp chopped fresh dill
2 Tbsp chopped fresh cilantro
2 garlic cloves
2 Tbsp fresh lime juice
½ tsp sea salt
¼ cup water
Pinch ground cumin
2 Tbsp extra virgin olive oil
Instructions
- Preheat grill.
- Grill jalapeño pepper until charred. Cool, peel off skin and remove all of the ribs and seeds from the inside of the pepper. Note: Seeds and ribs can also be left in to increase heat of pesto.
- Toast sunflower seeds on a tray in a toaster oven for 5 minutes, or until golden.
- Place all ingredients except olive oil in a blender container and puree. Slowly drizzle in olive oil after pesto has been pureed.
