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Sunflower Seed and Basil Pesto

4

10 min

Sunflower Seed and Basil Pesto

Sunflower Seed and Basil Pesto Photo 1

Time

10 min

Serving

8 persons

Calories

165

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
This pesto with sunflower seeds can be blended up super smooth or left a little chunky. Pine nuts are pricy but sunflower seeds aren’t, and they do a mighty fine job making a delicious green pesto. Store in the refrigerator in an airtight container for five to six days.

Ingredients

  • packed fresh basil: 1 cup
  • packed fresh parsley: 0.5 cup
  • extra-virgin olive oil: 0.5 cup
  • raw sunflower seeds: 0.25 cup
  • Pecorino Romano cheese: 2 Tbsp (grated)
  • medium lemon: 1 piece (juiced)
  • clove garlic: 1 piece (crushed, to taste)
  • sea salt: 0.33333 tsp (to taste)

Metric Conversion

Stages of cooking

Sunflower Seed and Basil Pesto Photo 21
  1. Combine basil, parsley, olive oil, sunflower seeds, Pecorino Romano cheese, lemon juice, garlic, and sea salt in a small blender or food processor; purée until blended to desired consistency. Taste and adjust salt if desired.
    Sunflower Seed and Basil Pesto Photo 2

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