Growing Chefs! Ontario Sunflower Pesto

Sunflower Pesto

From the Italian word pestare,” meaning to pound or crush,” pesto is a perfect way to use up a surplus of basil and other greens. Traditionally made with pine nuts, we substitute sunflower seeds to keep it nut free.
2 Cups
1 cup flat leaf parsley1/2 cup basil leaves2 cloves garlic1/2 cup sunflower seeds juice from 1/2 a lemon1/2 cup parmesan cheese, grated1 cup olive oil (more may be needed) salt to taste pepper to taste
measuring spoonsmeasuring cupsfood porcessorgraterspatulacutting boardchef's knifetasting spoonsdish towel

Get Organized!

Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Prepare the herbs by removing the leaves from the stem and discarding the stems.

Grate parmesan cheese.

Remove the peel from the garlic and chop roughly.

Cut the lemon in half, and squeeze out the juice, making sure to dispose of the seeds.

Measure out sunflower seeds and olive oil.

Get Cooking!

In the bowl of a food processor combine the herbs, sunflower seeds, garlic, parmesan, and a squeeze of lemon juice. Begin to blend.

While blending, drizzle in the olive oil to reach the desired consistency.

You can make your pesto as textured or smooth as you like. Season to taste with salt and pepper. If the pesto tastes flat, usually a pinch of salt and a squeeze of lemon is all it needs. Pulse to combine.

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