Basil Sunflower Seed Pesto

 
One of my favorite ways to use basil is in this bright, garlicky pesto. Nutritional yeast adds rich flavor and underscores the zing of this herb.

One of my favorite ways to use basil is in this bright, garlicky pesto. Nutritional yeast adds rich flavor and underscores the zing of this herb.

 

|Yield: 2 cups | Time: 5 minutes |

 

 
 

Ingredients:

2 cups fresh basil

½ cup fresh parsley (de-stemmed)

⅓ cup sunflower seeds, pine nuts, or walnuts

2 cloves garlic (or 1 tsp garlic powder)

½ cup olive oil

¼ cup + 2 T nutritional yeast

¼ tsp nutmeg

¼ tsp salt, more to taste

⅛ tsp black pepper

Squeeze of lemon



Preparation:

1. In a food processor or high speed blender, pulse the basil, parsley, sunflower seeds, and garlic until finely minced.

2. With the food processor running, slowly trickle in the olive oil until the mixture resembles a nice paste. Scrape the sides of the bowl for an even blend.

3. Add the nutritional yeast, nutmeg, salt, pepper, and lemon. Adjust seasonings to taste.

4. Use immediately or keep in the fridge. Press plastic wrap on top of pesto while storing to preserve color and freshness. Pesto also freezes well for later use.

Note: You can keep the parsley stems to use in homemade stock.