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Creamy Walnut Sunflower Pesto
Ingredients
- Ingredients:
- 5 cups basil leaves
- 1/4 cup walnuts
- 1/4 cup sunflower seeds
- 2 cloves garlic
- 1-2 tablespoons olive oil
- Dash of sea salt
- 1-2 tablespoons lemon juice
- Step One
- First, toast the nuts. In a small skillet over medium-low heat, add the walnuts and sunflower seeds and toss regularly until the nuts darken slightly and become much more aromatic, about 4-5 minutes. This is crucial; the toastiness will add so much more flavor to the pesto. The secret here is to keep the nuts moving around the pan so they don’t burn.
- Step Two
- Next, rinse and measure about 5 cups of fresh basil leaves. Loosely add the rinsed leaves to a large measuring bowl and when it reaches something near 5 cups, transfer these into a food processor along with everything else: the toasted nuts, the (peeled) garlic, a small drizzle of olive oil, some salt, and a bit of lemon juice.
- Step Three
- Pulse this mixture repeatedly, scraping down the sides as necessary, until you have a good pesto consistency. “Chunky” isn’t what you’re going for, but if you end up with a pesto smoothie, you’ve pulsed one too many times.
- It’s that easy. Less than 10 minutes to an amazing pasta sauce. The lemon juice helps this pesto retain its flavor and color for up to a week in the fridge. What to do with your new pesto?
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