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jar of homemade pesto using sunflower seeds, one of the many ways to use sunflowers

Homemade Sunflower Seed Pesto

A simple homemade pesto made with sunflower seeds instead of pine nuts
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8
Course: Condiment, Sauce
Cuisine: American, Italian, Mediterranean
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Fresh basil or parsley leaves (or a mix of your favorite garden herbs)
  • 1/2 cup Sunflower seeds
  • 1/2 cup Parmesan cheese
  • 2 cloves Garlic
  • 1/2 cup Olive oil
  • 1-2 tbsp Lemon juice
  • Salt & Pepper to taste

Equipment

  • Food processor or blender
  • Measuring cups
  • Measuring spoons
  • Rubber spatula
  • Airtight jar for storage

Method
 

  1. Add basil/greens, sunflower seeds, Parmesan and garlic to food processor or blender
  2. Pulse until the ingredients are finely chopped
  3. Slowly drizzle in olive oil while blending until the pesto matches your desired consistency
  4. Add lemon juice, salt and pepper to taste

Notes

Storage:

  • Refrigerator: Up to 5 days in an airtight container. Pour a thin layer of olive oil over the top to help reduce browning.
  • Freezer: Up to 6 months. Freeze in ice cube trays for convenient single portions.