Sunflower Seed Basil Pesto
This sunflower seed basil pesto is garlicky, cheesey, nutty, and everything you'd expect from a traditional basil pesto. Use it in pasta, on pizza, on sandwiches and so much more!
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Servings: 2 cups
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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