Easy Pesto

2 1/2 cup of lightly packed basil
1/2 cup grated parmesan
3/4 cup of olive oil
1/4 cup sunflower seeds
1 teaspoon salt
1 clove garlic
Combine ingredients to your food processor and blend until smooth.
You can also use arugula, kale, carrot tops, or spinach!
Pesto will keep in the refrigerator for 2 weeks and will last for 6 months in the freezer!
Enjoy in pasta, on sandwiches, or even by the spoonful!

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