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 AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Crispy Honey Sriracha Chicken Wings
These glazed honey sriracha wings are quite delicious and incredibly simple, but the sauce is merely an afterthought here. The real star of the show is the strange, but effective technique of coating the wings with a baking powder-laced spice rub before baking. Through the magic of chemical reactions, the surface of the chicken becomes bone-dry, and eventually crisps up to something very similar to what would come out of a deep fryer.
Banana Walnut Cornbread
This delicious breakfast cornbread is loaded with bananas and nuts and keeps well in the fridge. I use a food processor to puree the ingredients.
Polish Egg Bread
This Polish Easter egg bread recipe came from a friend and is fantastic. I was in Poland in August and enjoyed the bread there, so I was glad to receive the recipe. Everyone asks me for it.