Purple Basil and Sunflower Seed Pesto

[Guest guest]

I took this to share at the last work potluck. It

was gone fast.

 

 

Purple Basil and Sunflower Seed Pesto

 

3 cups purple basil leaves, lightly packed

1/4 cup sunflower seeds

4 to 5 cloves garlic

1/3 cup water

2 tbsps. olive oil

1/4 cup regular, vegan soy parmesan cheese or 2 tbsps.

nutritional yeast flakes (any of the 3 work fine)

pinch of salt

 

In a food processor, place the purple basil leaves,

sunflower seeds, and garlic, and pulse a few times to

roughly chop. Add the water and olive oil, and process

until the basil is finely chopped and the mixture is

well blended. Add the remaining ingredients and

process the mixture an additional 30 seconds. Transfer

to an airtight container and store in the

refrigerator. Use to add flavor to cooked pasta or

grains, sauces, salad dressings, or sandwiches, or as

a spread on bread or crackers. 2 Cups

 

 

 

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