The sunflowers seeds provide a nice texture to the sauce, but they must be soaked at least 6 hours or overnight.
Before you start
- Soak the sunflower seeds for at least 6 hrs, or overnight.
- Drain the sunflower seeds and transfer to a food processor. Add shallot, capers, lemon juice and extra virgin olive oil. Pulse until a coarse mixture is formed. Transfer the sunflower seed mixture to a bowl and set aside.
- Heat the olive oil in a pan over medium heat. Add the garlic and sauté 1 min while stirring. Add the tomatoes, basil and parsley. Bring to a boil, then reduce the heat and simmer for about 20 min. Stir in the sunflower seeds mixture then adjust the seasoning. Serve.
This sauce can be prepared 2-3 days in advance and kept in the refrigerator.
Nutrition Facts Table
per 1 serving (70g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
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ClaimsThis recipe is :
- Free :
- Added Sugar, Cholesterol, Trans Fat
- Low :
- Saturated Fat, Sodium
- Source of :
- Fibre, Iron, Niacin, Omega-6, Phosphorus, Potassium, Vitamin A, Vitamin B6, Vitamin C, Zinc
- Good source of :
- Copper, Folacin, Manganese, Pantothenic Acid, Selenium
- Excellent source of :
- Magnesium, Vitamin B1, Vitamin E, Vitamin K
- Diet-related health claims :
- Artery-healthy, Heart-healthy