I hope your basil plant is growing like crazy or you have a big bunch on hand, because you are going to need it for most of the recipes this week! I was inspired by this recipe, and the bag of sunflower seeds lurking in my cabinet. The spread made the perfect lunch, served on a whole wheat baguette with plenty of lettuce for crunch.
2/3 c. raw sunflower seeds, soaked for 2 hours
1/4 c. chopped sun dried tomatoes in oil, drained
1 large handful fresh basil
1 t olive oil
1 t balsamic vinegar
1 t lemon juice
Salt & Pepper
Blend all ingredients in a food processor until a smooth consistency is reached. Add more balsamic vinegar if needed, and add salt and pepper to taste.