Easy Steps

Blanch a bunch of spinach leaves in hot water for 30 seconds.

Then soak in ice water to retain their green colour. Drain the water and squeeze the leaves gently to get rid of the remaining water. Keep aside.

In a processor, add fresh basil, blanched spinach, roasted sunflower seeds, garlic cloves, thyme, rosemary, dill, chives, parmesan cheese and olive oil and blend into a smooth paste. Taste the mixture to check the flavour.

Add a dash of lemon juice and salt if required.

Cut the green and yellow zucchini across half its length (about 100 g each) and then spiralize them.

Transfer the zucchini ‘noodles’ to a bowl, add salt. Set aside.

Drizzle the sunflower pesto over the zucchini zoodles (spirals) and gently toss to combine ingredients.

Sprinkle pumpkin seeds and, sunflower seeds, add a fresh basil sprig and some Parmesan cheese over your sunflower pesto salad.