Sunflower Basil Pesto

Name: Sunflower Basil Pesto
Ingredients: 2-1/2 – 3 cups packed basil leaves, washed and dried (about 4 ounces when weighing the bunches with stems); 1/2 cup grated Parmesan cheese; 1/4 cup unsalted sunflower seeds*; 1 tablespoon freshly squeezed lemon juice; 1-2 cloves garlic, peeled and minced; 1/4 teaspoon each kosher salt and freshly ground pepper; 1/4-1/3 cup olive oil** (plus more if freezing)

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fountainavenuekitchen.com

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Ingredients

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2-1/2 – 3 cups packed basil leaves, washed and dried (about 4 ounces when weighing the bunches with stems)1/2 cup grated Parmesan cheese1/4 cup unsalted sunflower seeds*1 tablespoon freshly squeezed lemon juice1-2 cloves garlic, peeled and minced1/4 teaspoon each kosher salt and freshly ground pepper1/4-1/3 cup olive oil** (plus more if freezing)

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Instructions

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Place the basil in the bowl of a food processor. (It’s ok to use some of the stems.) Top with the cheese, seeds, lemon juice, garlic, salt and pepper. Pulse a few times to coarsely chop, and then process in a few longer bursts; you want the mixture to be evenly chopped but still have some texture. Scrape down the sides, and then with the machine running, add the oil in a fine stream through the feed tube. Process until pesto is mostly smooth. (I like to keep just a hint of texture.) Use immediately or transfer the mixture to an airtight container and refrigerate. The top layer will brown slightly over time but will still taste good. (See tip.) To store in the freezer, transfer to freezer-safe containers***, add a thin layer of olive oil to cover the surface, put on the lids, and then label with the date and freeze. The frozen pesto will keep for about a year — if it lasts that long.