Tomatillo-Sunflower Salsa Verde

Tomatillo-Sunflower Salsa Verde in glass jars on a rustic wooden table.
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Prep Time:
10 minutes prep time
makes about 2 cups
Recipe Source:
The Pesto Cookbook by Olwen Woodier ($16.95, Storey Publishing, 2018)


  • 4 medium tomatillos, husks and stems removed, roughly chopped
  • 1 cup cilantro leaves and tender stems or basil leaves
  • 13 cup shelled roasted sunflower seeds
  • 3 large garlic cloves
  • 2 jalapeños, seeded and cut
  • 12 cup sliced scallions (include both white and green parts)
  • 12 sp sea salt
  • 12 tsp freshly ground black pepper
  • 12 tsp ground cumin
  • 13 cup olive, canola, or grapeseed oil
  • 2 Tbsp mild vinegar (white balsamic, apple cider, or rice) or lime juice


1. Place all ingredients in a food processor and pulse until nearly smooth or to desired consistency.


Serve any extra amounts of this salsa with beans, eggs, chicken, or fish.