Sunflower Seed Pesto

Gotta love the summer for fresh herbs and local produce. Likewise, if you follow my Instagram, you know that I love food/cooking and have a thriving herb garden. I even wrote a blog about Top 5 Must-Have Garden Herbs. However, at the end of the season, it can be difficult to use up all the basil. Which is why I came up with today’s blog recipe, my Sunflower Seed Pesto. I didn’t have pine nuts, so I substituted sunflower seeds. It certainly turned out well!

A lot of people are intimidated by making pesto and probably prefer to buy store-bought, but making your own pesto is not a challenge. That is to say, it actually uses minimal ingredients and the flavour is simply outstanding. You can store pesto in a mason jar in the fridge. I also store pesto in ice cube trays for adding to soups or sauces. Try adding pesto to pasta, pizzas, eggs, couscous/quinoa salads, or on top of meats/fish. You can also mix pesto into salad dressings or dips like hummus or serve on your bruschetta.

Sunflower Seed Pesto Recipe

• Prep time: 10 minutes

Ingredients:

• 3 cups of fresh basil, packed
• ¼ cup olive oil
• ¼ cup sunflower seeds, unsalted
• 1 tbsp parmesan cheese
• 3 cloves garlic
• 1 lemon/lime, squeezed
• Pinch salt to taste

Optional: I added 2 tbsp water (to thin pesto slightly)

Sunflower Seed Pesto Directions:

1. Firstly, remove basil leaves from plant and place into a measuring cup. Pack leaves in the measuring cup and transfer to your food processor.
2. Secondly, add oil, sunflower seeds, parmesan cheese, garlic, lemon juice to food processor. Add a pinch of salt.
3. Pulse until smooth. Add water if desired to smooth/thin consistency.
4. Taste and add salt or lemon juice to your preference.

So what about you? Have you ever tried making your own pesto? Additionally, what is your favourite way to use up fresh herbs? Let me know in the comments!

Sunflower Seed Pesto

Yield: 4

Prep Time: 10 minutes

Total Time: 10 minutes

This Sunflower Seed Pesto is the perfect way to use up fresh basil from the garden!

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Ingredients

• 3 cups of fresh basil, packed
• ¼ cup olive oil
• ¼ cup sunflower seeds, unsalted
• 1 tbsp parmesan cheese
• 3 cloves garlic
• 1 lemon/lime, squeezed
• Pinch salt to taste
• Optional: I added 2 tbsp water (to thin pesto slightly)

Instructions

1. Remove basil leaves from plant and place into a measuring cup. Pack leaves in the measuring cup and transfer to your food processor.
2. Add oil, sunflower seeds, parmesan cheese, garlic, lemon juice to food processor. Add a pinch of salt.
3. Pulse until smooth. Add water if desired to smooth/thin consistency.
4. Taste and add salt or lemon juice to your preference.