This pesto is a bright and sweet one! With the use of sunflower seeds and a light oil such as canola or grape seed oil, the ginger can really shine. This also makes an interesting dip for crudites.
**In order to ensure that this appetizer is safe for everyone, do not use treenuts, peanuts, or soy, or any of the oils from treenuts, peanuts, or soy. Be extra sure that the oil that you use is ONLY canola oil and not a blend.
Apples with Ginger-Cilantro Pesto, Dried Cranberries, and Sea Salt
4-6 green apples, sliced and cut into squares and triangles
1 packed cup of cilantro
1 cup sunflower seeds
1/2 cup fresh ginger, peeled
1/2 cup canola or grape-seed oil
1 cup dried cranberries or other dried fruit (make sure there are no additives such as soy, wheat, diary, or nuts).
In a food processor or blender, puree the sunflower seeds, oil, cilantro, and ginger.
Cut apples and toss in the juice from 1 lemon to prevent browning.
Arrange slices on a try and top with ginger pesto and a cranberry.
Sprinkle fresh cracked sea salt over all of the apple slices and serve.