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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 Method

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

Method
 

  1. Place basil leaves, olive oil, garlic and sunflower seeds in a blender.
  2. 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.
  3. Puree until smooth, adding water as needed to smooth out the pesto sauce.
  4. Add cheese and blend on "smoothie" or "puree" speed.
  5. Pour finished pesto into container with tight-fitting lid and store in the refrigerator until use.