This basil pesto with sunflower seeds can be blended up super smooth or left a little chunky. Pine nuts are pricy but sunflower seeds aren't, and they do a mighty fine job making a delicious green pesto. Store in the refrigerator in an airtight container for five to six days.
Ingredients
- 1 cup packed fresh basil
- 0.5 cups packed fresh parsley
- 0.5 cups extra-virgin olive oil
- 0.25 cups raw sunflower seeds
- 2 tablespoons grated Pecorino Romano cheese
- 1 medium lemon , juiced
- 1 clove garlic , crushed, or more to taste
- 0.33 teaspoons sea salt , or to taste
Instructions
-
1
Combine basil, parsley, olive oil, sunflower seeds, Pecorino Romano cheese, lemon juice, garlic, and sea salt in a small blender or food processor; purée until blended to desired consistency. Taste and adjust salt.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Mary Pat's Tuna Melt
This sandwich gets a crunchy finish with chips embedded into the bread. I use very special potato chips that were sent to me from Pennsylvania by my dear friend, MP. But if you can't find Utz®, your favorite chip will work just fine. Serve with more chips and pickles.
Mojo French Fries
The best Mojo recipe I have ever made!
Jumbo Stuffed Shells
Jumbo stuffed pasta shells filled with cheese mixture, covered with sauce, and baked.