Although this recipe has a small list of ingredients and comes together in minutes, there’s an intentionality that makes this pesto especially rewarding. As Chef Brazle tells me, “It’s all about the order of assembly. Start by blending the sunflower seeds, oil, and lemon juice and then slowly a little water to create a paste. Then add the basil, spinach, garlic, and more water to desired thickness. Taste and add salt as needed.”

Add all ingredients except water into a blender or food processor and puree. Add water slowly. Season to taste with salt and pepper.

Need a bonus or two? It’s vegan and offers a great alternative for anyone needing to modify a non-vegan menu item. This sunflower pesto can be enjoyed as part of several menu items as well as their popular special, the Caprese Benedict.