Would you believe me if I told you I'd never made pesto before? It almost surprised me, actually. It's so simple, so flavorful, and easily my favorite sauce for a variety of vegetables and meats.
I felt almost silly writing a recipe and post because really, what could I possibly contribute to the world of pesto?
But the more I thought about it, the more important I felt it was to share. I remembered all of the times I'd had to skip pesto, whether in the supermarket or in a restaurant because it's made with nuts. And I remembered how many times I'd been certain it would never work with sunflower seeds because I could find no evidence that anyone else had done it that way.
But today I unpacked my blender and rolled up my sleeves and made this:
And you can too, nut allergies or not.
Sunflower Seed Pesto
70g fresh basil leaves (about 2 cups packed)
2 large cloves of garlic, peeled
1/4 cup roasted unsalted sunflower seeds
2/3 cup extra-virgin olive oil
1/2 cup freshly grated parmesan cheese
Salt and pepper to taste
I'm sure that I will make someone's authentic Italian grandmother shake her rolling pin in rage with this, but: put all ingredients except salt and pepper in the blender. Pulse until pesto consistency. Season with salt and pepper.
That's it, now go steam yourself some zucchini slices and have a party!