Sunflower Parmesan Pesto

AuthorGarden KitchenCategory
Yields2 Servings
 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
1

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

2

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

3

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

4

the mixture. Pulse until chunky.

5

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

6

mixture, then process until smooth.

7

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

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

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

2

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

3

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

4

the mixture. Pulse until chunky.

5

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

6

mixture, then process until smooth.

7

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

Notes

Sunflower Parmesan Pesto
IngredientsDirections