The sunflowers seeds provide a nice texture to the sauce, but they must be soaked at least 6 hours or overnight.
1/2 cup | sunflower seeds | 65 g | |
1 | shallots | 40 g | |
1 1/2 tbsp | capers | 14 g | |
1 tbsp | lemon | 1/2 lemon | |
1 tbsp | extra virgin olive oil | 15 mL | |
2 cloves | garlic | ||
1 tbsp | olive oil | 15 mL | |
1/2 cup | strained tomatoes | 130 g | |
1/4 cup | fresh basil | 14 g | |
2 tbsp | Italian parsley, fresh | 10 g |
A blender or food processor will be very useful to make the sunflower seed mixture.
This sauce can be prepared 2-3 days in advance and kept in the refrigerator.
per 1 serving (70 g)
Amount % Daily Value |
Calories 160 |
Fat 14 g 22 % |
Saturated
1.6 g
8 % |
Cholesterol 0 mg |
Sodium 140 mg 6 % |
Carbohydrate 7 g 2 % |
Fibre 2 g 10 % |
Sugars 1 g |
Net Carbs 5 g |
Protein 4 g |
Vitamin A 13 % |
Vitamin C 16 % |
Calcium 4 % |
Iron 13 % |
Food Group | Exchanges |
---|---|
Fruits | 0 |
Vegetables | ½ |
Fats | 3 |