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Sunflower Seed Pesto Sauce Recipe

A rich, nutty, emerald-green pesto sauce that goes great with grilled eggplant, pasta, and other summer dishes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings

Ingredients
  

  • 4 cups cleaned, fresh basil leaves
  • 1/2 cup extra virgin olive oil
  • 1/2 cup sunflower seeds buy them without shells
  • 2 cloves garlic peeled and chopped
  • 2 tablespoons grated Parmesan cheese
  • water as needed

Instructions
 

  • Place basil leaves, olive oil, garlic and sunflower seeds in a blender.
  • Working carefully, blend on low speed until leaves are chopped. You might need to stop and smash down the leaves with a spoon. Make sure you are safe and unplug the blender when you do this.
  • Puree until smooth, adding water as needed to smooth out the pesto sauce.
  • Add cheese and blend on "smoothie" or "puree" speed.
  • Pour finished pesto into container with tight-fitting lid and store in the refrigerator until use.