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
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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.
