My husband makes amazing pesto. So much so that I get a bit giddy when I know the basil in his garden is about to grow tall enough to pick. Today we had our first good crop and our first delicious batch of this ridiculously good pesto sauce.
It’s mixed up with sunflower seeds instead of pine nuts or walnuts and a fresh handful of parsley. It’s the perfect addition to tomato sauces, pizza, bruchetta, pasta dishes and can even be used as a sandwich spread. You could also thin it out a bit with more olive oil and make a perfect bread dip. The possibilities are nearly endless and all scrumptious.
2 cups basil leaves
1/2 cup parsley
4 cloves garlic
2 Tblsp olive oil
3/4 cup shredded parmesean
3/4 cup sunflower seeds (we use salted)
1/2 Tsp salt (optional, especially if sunflower seeds are already salted)
Pulse together the basil, parsley, olive oil, and garlic in a food processor, Ninja, baby food maker, or whatever you’ve got on hand that can do some mechanical chopping. Next, add the sunflower seeds and salt then pulse some more. Finally add in the cheese and chop/pulse until it’s well blended. Enjoy!
~ Recipe by Michael Barbero