Basil Pesto


1/3 cup raw almonds no shell

2.5 cups fresh basil packed or 2.5 ounces

5 garlic cloves

1/2 teaspoon salt

1/3 cup olive oilInstructions:

  • Set acast-iron skillet or non-stick panover medium heat. Once hot, add the sunflower seeds and toast for about 2-3 minutes, stirring occasionally.
  • In a blender or food processor, add the fresh basil, toasted sunflower seeds, garlic cloves, salt, and olive oil. Blend until you have a paste. Scrap the sides and push the ingredients towards the blade in between blends – when the blender is not active.
  • Use immediately, or store in the refrigerator for up to 5 days, or store in the freezer.

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