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This recipe is for Sunflower Seed Basil Pesto. It can be used in pasta dishes, as a spread on sandwiches, on pizza, as part of a cheese platter, and so much more!
Basil is one of my favorites herbs, so it’s no surprise that I love basil pesto. Cheesy, garlicky, nutty, and full of fresh basil. YUM!
In my opinion, there is no comparison between homemade basil pesto and the store bought stuff. And, making your own basil pesto is a cinch!
One drawback of making your own basil pesto, though, is buying pine nuts (a traditional ingredient). They are just SO expensive.
Introducing: Sunflower Seed Basil Pesto. It tastes just as good as traditional basil pesto, but is so much easier on your wallet!
What is basil pesto made of?
Traditional basil pesto is made of fresh basil, garlic, extra-virgin olive oil, pine nuts, and parmesan cheese.
My recipe for sunflower seed basil pesto is similar, except I swap the pine nuts for sunflower seeds, and I add some fresh lemon juice to brighten it up.
What can sunflower seed basil pesto be used for?
Sunflower seed basil pesto can be used in so many ways, including:
- sauce for pasta
- sauce for pizza
- spread for sandwiches
- salads
- as part of a cheese platter
- dip for veggies
- crostini topping
How long will homemade basil pesto keep?
Homemade basil pesto will keep in the fridge for up to 5 days.
If you don’t think you will use it all up in time, go ahead and freeze some of it. It will last up to 6 months.
What is the best way to freeze homemade basil pesto?
The best way to freeze homemade basil pesto is in ice cube trays. Simply fill the ice cube tray with the pesto, then add a thin layer of extra-virgin olive oil on top to prevent browning.
Once the cubes are frozen solid (3 hours+), transfer them to an air tight container, freezer bag or reusable silicone freezer bag.
If you don’t already have them, reusable silicone bags like these are great for storing food in the freezer, and are a more eco-friendly option.
Should you freeze homemade basil pesto with the cheese?
There are different schools of thoughts on this. Some people say that you shouldn’t freeze pesto with the cheese mixed in because the cheese doesn’t freeze well. They claim it will change the texture of the pesto.
I’m with the people who say they can’t tell the difference between freezing the pesto with or without the cheese.
Test it out and see what you think!
How do you keep homemade basil pesto from browning?
Once the basil is chopped, the leaves will begin to oxidize and turn brown. The only way to keep the basil’s bright green color is to blanch the leaves (dip them in boiling water for about 30 seconds, then put them in an ice bath) before making the pesto.
I don’t care for this method, personally, because I think it takes the “freshness” and “bite” out of the pesto. But go ahead and give it a try if you’d like…to each his own!
If you opt out of blanching the leaves, the only thing you can do is to slow down the oxidation process.
It’s important to work quickly when making pesto, limiting it’s exposure to to air. Once it’s done, put it in an airtight container and pour a thin layer of olive oil on the top.
The oil will slow down the oxidation process, but won’t completely stop it from browning. The good news is, the color doesn’t affect the taste at all!
How do you make Sunflower Seed Basil Pesto?
Ingredients:
- 2 cups of fresh basil leaves, packed (washed and dried completely)
- 2 cloves of garlic
- 1/4 cup of sunflower seeds
- 1/2 cup of extra-virgin olive oil, plus more as needed
- 1/2 cup of grated parmesan
- 1 tablespoon of lemon juice
- salt and pepper to taste
Equipment:
Step 1: Pulse the garlic in a food processor for a few seconds.
Step 2: Then, add the basil, sunflower seeds, and lemon juice, and pulse until it is coarsely chopped.
Step 3: Next, drizzle in the olive oil and and blend until smooth. (If you choose to freeze the pesto without the cheese, stop after this step and freeze it now.)
Step 5: Add the mixture to a bowl, then mix in the parmesan. Add extra olive oil as needed to achieve your desired consistency.
Step 6: Give the pesto a taste, and add salt and pepper as needed. Enjoy!
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Sunflower Seed Basil Pesto
Equipment
Ingredients
- 2 cups basil leaves, packed make sure to wash and completely dry the leaves
- 2 cloves garlic
- 1/4 cup sunflower seeds
- 1/2 cup extra-virgin olive oil plus more as needed
- 1/2 cup grated parmesan
- 1 tablespoon lemon juice
- salt & pepper to taste
Instructions
- Pulse the garlic in a food processor for a few seconds.
- Then, add the basil, sunflower seeds, and lemon juice, and pulse until it is coarsely chopped.
- Next, drizzle in the olive oil and and blend until smooth. (If you choose to freeze the pesto without the cheese, stop after this step and freeze it now.)
- Add the mixture to a bowl, then mix in the parmesan. Add extra olive oil as needed to achieve your desired consistency.
- Give the pesto a taste, and add salt and pepper as needed. Enjoy!
Notes
- I use raw sunflower seeds, but you can toast them ahead of time if you prefer.
- Store in an airtight container (with a thin layer of olive oil on top) in the refrigerator for up to 5 days.
- Store in the freezer for up to 6 months. For tips on how to freeze, please scroll up on this post.
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Really yummy! Thankyou very much ????
This is a great recipe! I love the sunflower seed????. I have made it several times and recommend to everyone that makes pesto.
Thank you! 🙂
Lightly roast your seeds first and use less.
Thanks for the tip!