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Basil Sunflower Seed Pesto

Let your imagination run wild when you prepare fresh pesto. Try our version to put a new spin on a classic recipe.

Recipe by:
Bay Area Herbs Kitchen


In a blender in batches or in a food processor puree the basil with the sunflower seeds, the oil, the Parmesan, the butter, the garlic, and salt to taste. Transfer the pesto to a small bowl and lay plastic wrap directly on the surface to prevent discoloration. The pesto keeps, covered and chilled, for 2 weeks. Makes about 1-1/2 cups.

This is a recipe by
Bay Area Herbs Kitchen
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