I made a terrific and super easy Basil Sunflower Pesto this morning in a matter of minutes. The most consumming part was removing the leaves from the stems of the Basil plant.
Pesto can be used in a variety of meat dishes, namely Poultry. It is a wonderful addition to homemade spaghetti sauce, or more simply, just tossing with freshly cooked noodles of any kind. You can use it as an easy sandwich spread, add zip to your homemade mayonnaise, drizzle on a plate of sliced tomatoes, add to omelettes or whatever your heart desires. With Pesto, the possibilities are virtually endless - I mean how can you go wrong with fresh Basil and Garlic? We consider it to be a staple in our refrigerator.
The ingredients are easy to find in your local grocery store, however we use Organic Garlic and Basil from our own garden which makes it taste even better!
3 ups of Fresh Basil Leaves
1 cup Olive Oil (separated)
1/2 cup ground hulled Sunflower Seeds
2/3 cup freshly grated Parmesan Cheese
2 tbsp minced garlic (we used heaping tablespoons - gotta love that garlic!)
Place Basil Leaves in blender with 1/4 cup of oil and blend into a paste.
Gradually add remaining ingredients including the rest of the oil and blend until smooth.
Store Basil Sunflower Pesto in a glass jar in the refridgerator and enjoy!
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