Sunflower Seed Basil Pesto
packed basil leaves
blanched to preserve color, if desired
raw unsalted sunflower seeds
extra virgin olive oil
grated Pecorino Romano or Parmesan cheese*
Salt to taste
Add all ingredients to the bowl of a food processor and pulse until well-combined, scraping down sides as necessary.
Serve immediately and/or portion into freezer-safe containers for later use. Makes three 1/2 cup batches. 1/2 cup is enough for 8 oz./four servings of pasta.
*I used Pecorino Romano and it was very salty, so I did not add any additional salt.