UA Cooperative Extension

Sunflower Parmesan Pesto

October 10, 2020

  • Yields: 8 Servings

Ingredients

¼ cup grated parmesan or Romano cheese

3 tablespoons sunflower seeds (no shells)

2 tablespoons olive oil

2 tablespoons water

juice of half a lemon (about 2 tablespoons)

1 fresh garlic clove or ½ tsp garlic powder

pinch of salt

2 cups fresh basil leaves

Directions

1. Wash hands with soap and warm water. Wash produce well.

2. Combine all ingredients in blender except basil. Process until smooth.

3. Stop blender and remove lid. Using spatula, push half the greens into

the mixture. Pulse until chunky.

4. Stop the blender again and push the remainder of greens into the

mixture, then process until smooth.

5. Serve immediately or store in the refrigerator for up to 5 days.

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Nutrition Facts

Serving Size2 tablespoons
Calories63
Sodium82mg
Iron1mg
Protein2g
Cholesterol2mg
Sugar0g
Total Fat5.5g
Saturated Fat1g
Folate16mcg
Calcium44mg
Total Carbohydrates2g
Dietary Fiber0g