Nut Free Basil Pesto
Servings 1 cup
Equipment
- Food Processor
Ingredients
- 2 cups basil, tightly packed
- ½ cup sunflower seeds
- 2 large garlic cloves, minced
- 2 tbsp fresh lemon juice
- ¼ tsp sea salt
- ½ cup organic extra virgin olive oil
Instructions
- Remove the basil leaves off the stems and measure out about 4 cups. Press down on the leaves to ensure they are tightly packed. This will be about 100 grams in weight.
- Mince the garlic and squeeze the lemon to get about 2 tbsp of juice.
- Place the sunflower seeds in a food processor and process for a couple of minutes, stopping to scrape down the sides. The seeds should mostly be broken down into a paste like consistency.
- Add the remaining ingredients (except the oil) and pulse for another minute or so until the basil is processed. You may have to scrape down the sides again a few times.
- With the processor running, slowly add the oil through the hole at the top until the oil has been incorporated.
- Taste and adjust seasonings (e.g. a little more salt or lemon juice).
- Remove the pesto and place in a glass jar and store in the fridge. The pesto will last up to about a week in the fridge. It will turn darker the longer it is exposed to the air.
- This recipe make about 1 cup of pesto.
