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). 
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One thought on “Sunflower Seed Pesto

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

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