1 Cup Sunflower seeds
1 bunch parsley
1 bunch oregano
1 bunch tarragon
1 bunch chives
¾ cup blend oil
¼ cup Olive oil
1/8 cup minced capers
1/8 cup minced Castelvetrano olives
12 cloves finely minced garlic
1 Tbsp salt
Zest of 2 Meyer lemons
Black pepper to taste
Aleppo pepper to taste
In a small sauté pan, gently warm olive oil and minced garlic over a medium heat until light golden brown. Remove from the heat and transfer to a medium stainless bowl to cool.
On a separate quarter sheet tray lined with foil, dress sunflower seeds with a spoonful of garlic oil from previous step. Season with salt and roast in a 250F oven for 1 hour. Mix evenly every 15 minutes. Remove from oven and let cool.
Pick parsley, oregano, and tarragon into a bowl of cool water. Wash and strain herbs, let dry and finely mince. Transfer minced herbs and all other ingredients to the stainless bowl and season with black pepper and Aleppo pepper to taste.
For best results, mix in sunflower seeds just before serving.
Enjoy drizzled over roasted seasonal vegetables, grilled salmon, chicken or beef.
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