Plant Based Quinoa Caprese with Sunflower Seed Pesto
Quinoa cooked in bone broth, then topped with ripe juicy tomatoes, fresh basil and dairy-free almond cheese.
Drizzled some Sunflower Seed Pesto with a heavy hand for added creaminess and flavor! ?
?To make the pesto: combine 1/2 cup raw shelled sunflower seeds, a large bunch of basil, 2 garlic cloves, juice of a lemon, salt, pepper and avocado oil in a high speed blender. Continue adding oil until desired consistency is achieved!
?All The Verdure