Makes approx 80 grams
This Pesto uses sunflower and pumpkin seeds in place of pinenuts, and does away with the usual lashings of Parmesan cheese, for a much healthier and equally tasty change. Make extra, as per the recipe, and store in the refrigerator for up to 5 days or freeze for up to 2 weeks.
Ingredients
Garlic 4 cloves
Sweet basil 30 g
Olive oil 1½ tbsp
Sea salt Pinch
Pepper black To taste
Pumpkin seed 10 g
Sunflower seed 5 g
Method
The quickest and easiest method is to simply place all ingredients in a small food processor and process until it is a fine puree. (Tip – use a chilled jug and keep processing time to a minimum, as heat will turn the pesto dark.)
The fun, stress-releasing way is to use a mortar and pestle and bash away! Start with the garlic and salt, then add other ingredients. (You can add a little vegetable stock if it is difficult to mix.)
