Sun-Basil Pesto

This great green spread can be enjoyed on pizza, pasta, with crackers, chips, veggies, or by the spoonful!

Sun-Basil Pesto

  • Servings: 1 1/2 cups
  • Difficulty: easy medium hard
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Our basic pesto recipe

You can use walnuts or pine nuts instead of sunflower seeds. Try substituting kale, parsley, or spinach for some or all of the basil.


½ cup olive, sunflower, or other oil
½ teaspoon salt
½ ounce (2 Tablespoons) Parmesan or other cheese
3 cloves garlic
¼ cup sunflower seeds
2 cups basil leaves and/or flowers


Place garlic cloves in food processor and pulse to chop. Next add salt and sunflower seeds and blend, slowly adding oil to aid the process. Finally, add cheese in small chunks and basil, continuing to add oil (use more if necessary). Process until everything is mixed and there are no big pieces.