Fresh Basil Pesto Recipe

At the peak of summer the basil is growing abundantly and it is the perfect time to pick the fresh leaves and combine with olive oil, nuts, garlic and cheese to create this classic Mediterranean sauce.Most recipes use pine nuts, we love this recipe that substitutes with sunflower seeds. For a vegan version, omit the cheese. The flavor of the sunflower seeds is deliciously incomparable and they are economic too. Sunflower seeds cost 1/3 of what pine nuts do. Pesto can be served with pasta, spread on a toasted baguette with a slice of tomato or two, or melted over a warm baked potato.

Prep time: 10 min
Yield: 500ml (2 cups)

Ingredients:
3 cups fresh basil leaves
1 1/2 cups extra virgin olive oil
1/2 cups sunflower seeds, hulled
3 large cloves garlic, peeled
1 1/2 tsp salt
4 Tbs freshly grated parmesan

Directions:
1. In a blender or food processor add the ingredients beginning with the olive oil. * We prefer to use a vita mixer, in our experience a vita mixer thoroughly blends the coarsest of ingredients very quickly.

2.Blend for a minute and then stop to scrape down the sides of the food processor with a rubber spatula. Blend again for one minute.

3. Spoon the pesto into glass jars or plastic containers. It preserves well in the refrigerator for two weeks. Freeze pesto for later use.

We make many jars of this delicious basil pesto throughout the summer. We put it in the freezer to enjoy in the winter and throughout the other seasons until it is time to make pesto again.

By Elisa Shine
Published: May 12, 2010

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