Pesto is a condiment that is great to have in the fridge. It goes with virtually everything and I’m yet to find a person who doesn’t like it. It can add that extra zing and flavour to whatever you’re preparing.
Traditional pesto uses pine nuts, basil and parmesan — which tend to be relatively expensive. This recipe incorporates more cost-effective sunflower seeds, which have a superior nutrient density to pine nuts.
As this recipe doesn’t contain additional oil you may find it turns slightly brown on the top. Just add a little extra lemon juice and mix through.
Use as you would traditional pesto. I enjoy it served with a beautiful piece of grilled fish or chicken or vegetables.
Basil is expensive out of season; you could use a mix of herbs such parsley and coriander instead if you wish.
Sunflower seed pesto
2 large bunches fresh basil leaves
½ cup sunflower seeds
30ml olive oil
25ml filtered water
Juice of half a lemon
Combine all ingredients into a high-speed blender or Vitamix and process until just combined (or as smooth or chunky as you like). Season with a little salt if you like.
