Sunflower Seed Pesto

True story, I’ve never made pesto before! I bought a bunch of fresh pesto from Trader Joe’s and really didn’t know what to do with it. I quickly figured it out….Sunflower Seed Pesto. It will change your life. I made it into a pasta (not Paleo, but so good), but you can also use it as a spread on wraps, sandwiches, pizza, you name it!

Sunflower Seed Pesto

4 cups chopped fresh basil leaves 

1 cup hulled raw sunflower seeds
1/2 cup extra virgin olive oil
1 cup freshly grated Parmesan
2 tablespoons butter, room temperature
2 cloves garlic, crushed
Place basil, sunflower seeds, EVOO, Parmesan, butter, and garlic in the food processor and process to a puree (pulse for 30 seconds, then scrape sides, repeat). 
Store pesto in a sealed container for up to 2 weeks. 
To use pesto in pasta: Cook 1 pound of pasta in salted water. When pasta is cooked, combine 3/4 cup pesto with 2/3 cup hot pasta water in a large bowl. Drain pasta and add to the bowl. Toss to combine. Add salt, pepper, and other spices to taste (I added lots of red pepper and extra garlic). 

One thought on “Sunflower Seed Pesto

  1. Pingback: Mung Bean Fettuccine w/Pesto Alfredo | The Simple Healthy Life

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