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
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