An easy & tasty sauce that adds a pop of flavor, freshness, and tons of nutrients in a little dollop. Delicious on pasta, eggs, or as a dip
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 12
Author Meme
Ingredients
1poundzucchini chopped, about 3 squash
1largeonionchopped
3clovesgarlicpeeled
3Tablespoonsolive oildivided
¾teaspoonsaltdivided
½cupvegetable brothunsalted, or chicken broth, plus more as needed
¼cupsunflower seeds
1-3Tablespoonsfresh lemon juice
Instructions
Preheat oven to 375°F.
Toss together chopped zucchini, onion, and garlic cloves with 1 tablespoon of olive oil and ¼ teaspoon salt. Spread on a rimmed baking sheet or baking dish, and roast in preheated oven for 25-30 minutes or until browned. Set aside for a few minutes to cool.
Transfer cooled veggies to a food processor and add broth, sunflower seeds, and remaining ½ teaspoon salt. Process until smooth.
Stream in the remaining 2 tablespoons of olive oil and one tablespoon lemon juice. Process until incorporated. Add more broth if needed.
Add more lemon juice if needed {can also add more salt, olive oil, or sunflower seeds}. Keep refrigerated for up to 4 days.
Notes
*Makes 3 cups*I use unsalted, raw seeds. Roasted sunflower seeds will give a more pronounced flavor to the sauce.*You can also use pumpkin seeds, pistachios, almonds or walnuts. I recommend using unsalted and raw if possible. The flavor will change slightly but will still be delicious. *You can also add extra veggies and color by adding in 1-2 cups of fresh spinach and/or ¼ cup parsley.