Easy
Sunflower seeds give this pesto a nutty crunch. Serve as a dip for raw veggies. Stir in some grated pecorino romano cheese and toss with cooked and drained pasta (add a little cooking water to the pesto to thin out first).
Ingredients
- 2 cups packed fresh basil leaves
- 2 garlic cloves, peeled
- ¼ cup extra-virgin olive oil
- ½ cup roasted, salted sunflower kernels
- Salt and pepper
Instructions
Makes about 1 cup
Combine basil leaves, garlic cloves and olive oil in food processor and blend until all ingredients are finely chopped. Add sunflower kernels and pulse until blended. Add salt and pepper as needed.
