Print: Sunflower Seed and Basil Pesto

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.

Prep

12 min

Cook

3 min

Servings

Difficulty

Easy

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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/sunflower-seed-and-basil-pesto