Sunflower Parmesan Pesto

AuthorGarden KitchenCategory, , , DifficultyBeginner
bowl of basil pesto isolated on white background, top view
Yields8 Servings
 2 cups fresh basil leaves
 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
 ¼ cup grated parmesan or Romano cheese
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.

Ingredients

 2 cups fresh basil leaves
 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
 ¼ cup grated parmesan or Romano cheese

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.

Notes

Sunflower Parmesan Pesto
IngredientsDirections