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sunflower seed basil pesto

Sunflower Seed Basil Pesto

3.82 from 11 votes
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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Prep Time 5 minutes
Servings: 2 cups
Course: Sauces
Cuisine: Italian
Ingredients Equipment Method Notes

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

Equipment

  • Food Processor

Method
 

  1. Pulse the garlic in a food processor for a few seconds.
  2. Then, add the basil, sunflower seeds, and lemon juice, and pulse until it is coarsely chopped.
  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.)
  4. Add the mixture to a bowl, then mix in the parmesan. Add extra olive oil as needed to achieve your desired consistency.
  5. 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.