Parsley Sunflower Pesto Recipe

Parsley Sunflower Pesto Recipe

Ingredients

Makes about 1 cup

• 2 garlic cloves, crushed
• 1/2 cup shelled unsalted sunflower seeds
• 1/2 teaspoon salt
• 2 cups fresh Italian parsley leaves
• 1 teaspoon white miso paste (optional)
• 1/3 cup olive oil

Method

1. In a food processor, combine the garlic, sunflower seeds and salt and process to a smooth paste
2. Add the parsley and miso, if using and process until pureed
3. With the machine running, stream in the olive oil until well blended
4. If not using right away, scrape the pesto into a small container with a tight-fitting lid
5. Pour a thin layer of olive oil on top of the pesto
6. Cover tightly and refrigerate until ready to use
7. Properly stored, the pesto will keep for 3 to 4 days

Full List of Sauce Recipes
Full List of Pesto Recipes