Sunflower and Pumpkin Seed Pesto
Ingredients Yield: 250ml (1c)- 28g (1 bunch) Fresh Basil
- 2 cloves Garlic
- 15g (1/3c) Parmesan, grated
- 40g (1/3c) Sunflower and Pumpkin seeds, toasted
- 150ml (2/3c) Olive Oil
Instructions
- To toast the seeds if not toasted: place shelled seeds at 350 degrees Fahrenheit for 20-30 minutes lightly coated in oil.
- Throw everything into a food processor with half of the olive oil. Blend until a paste consistency. (It is possible to make by hand with a mortar and pestle).
- Add the rest of the oil while the machine is on.
- Season to taste. Store in an airtight container or freeze in ice cube trays for individual portions.
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