Sunflower Seed Pesto
Gotta love the summer for fresh herbs and local produce. 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. Today’s blog recipe is my Sunflower Seed Pesto. I didn’t have pine nuts, so I substituted sunflower seeds. It turned out well!
Making your own pesto is not a challenge. 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.
Prep time: 10 minutes
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:
- Remove basil leaves from plant and place into a measuring cup. Pack leaves in the measuring cup and transfer to your food processor.
- Add oil, sunflower seeds, parmesan cheese, garlic, lemon juice to food processor. Add a pinch of salt.
- Pulse until smooth. Add water if desired to smooth/thin consistency.
- Taste and add salt or lemon juice to your preference.