Pesto is a great way to add a lot of flavor to any dish. This recipe is made with toasted sunflower seeds to make it a little more cost-effective to be making.
- 2-3 cloves garlic, minced
- ¼ cup sunflower seeds, toasted (pine nuts can also be used if you have them)
- ½ cup Parmigiano-Reggiano cheese, grated
- 1 tsp salt
- 2 ½ cups fresh basil leaves, packed
- 1-2 Tbsp lemon juice (helps it to keep its beautiful green color)
- 1 cup olive oil
- Toast your sunflower seeds first
- Combine all ingredients, including the sunflower seeds, and blend together.
You can use a food processor, bullet blender, mortar & pestle, or an emersion blender.
Freezing your pesto is a great way to preserve your basil throughout the winter and spring and to enjoy ready-made pesto all year long!
After placing your pesto in your chosen freezing container, top it off with a little olive oil.
Will freeze for well for 1 year.
Much Love, Health & Happiness Alexis ❤