Description
A flavorful pesto made with basil and sunflower seeds, offering a nutty twist on the classic pine nut version.
Ingredients
Units
Scale
- 1/4 cup olive oil
- 1/4 cup sunflower seeds
- 2 tablespoons dried basil
- 2 tablespoons Parmesan, grated
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon lemon juice
- Salt and pepper, to taste
Instructions
- Place all of the ingredients into a blender.
- Blend until the mixture is just about smooth, leaving a few bits of sunflower seeds for texture if desired.
- Taste and adjust seasoning with salt and pepper as needed.
- Pour the blended pesto into a serving dish or storage container.
Notes
This pesto can be stored in an airtight container in the refrigerator for up to a week. If you prefer a smoother texture, blend until completely smooth. You can substitute fresh basil for dried if available, using about 1/2 cup packed leaves. This pesto pairs well with pasta, sandwiches, or as a dip.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 0
- Sodium: 150
- Fat: 11
- Carbohydrates: 3
- Fiber: 1
- Protein: 2
- Cholesterol: 2