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Sunflower Seed Basil Pesto


  • 2 cups packed basil leaves blanched to preserve color, if desired
  • 3-4 cloves garlic
  • 1/2 cup raw unsalted sunflower seeds
  • 1/2 cup extra virgin olive oil
  • 2 tbsp. lemon juice
  • 1/2 cup grated Pecorino Romano or Parmesan cheese*
  • Salt to taste


  1. Add all ingredients to the bowl of a food processor and pulse until well-combined, scraping down sides as necessary.
  2. 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.

Recipe Notes

*I used Pecorino Romano and it was very salty, so I did not add any additional salt.