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Sunflower Parmesan Pesto

Yields8 Servings

bowl of basil pesto isolated on white background, top view

 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.

Nutrition Facts

8 servings

Serving size

2 Tablespoons

Amount per serving
Calories63
% Daily Value *
Total Fat 5.5g8%

Saturated Fat 1g5%
Cholesterol 2mg1%
Sodium 82mg4%
Total Carbohydrate 2g1%

Dietary Fiber 0g
Total Sugars 0g
Protein 2g
Calcium 44mg4%
Iron 1mg6%
Folate 16mcg4%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.