Recipe for green pesto with sunflower seeds
Homemade Green Pesto with Sunflower Seeds – A More Budget-Friendly Version.
Homemade pesto is a whole other experience compared to the store-bought version. We can agree that the ingredients for pesto aren’t the cheapest, which is why I take pride in experimenting with alternative ingredients. Classic green pesto is typically made with pine nuts, which are not exactly economical. In this recipe, I’ve supplemented pine nuts with sunflower seeds, and I’ve also utilized the herbs I had readily available in my kitchen garden. Wild garlic is another great option when it’s in season.
Pesto is fantastic in pasta dishes, as a dip for vegetable sticks, and on top of a rye bread sandwich. You can also use it to cook meat. Personally, I love putting green pesto on my pizza or in a sandwich with buffalo mozzarella and Serrano ham.
In my ongoing quest to make this recipe even more budget-friendly, next time I will try replacing Parmesan with Pecorino.
If you want to see a classic green pesto recipe made with pine nuts, use this recipe.
Green Pesto with Sunflower Seeds
Ingredients
- 1 bunch Parsley
- 10 pcs. Sage Leaves
- 1 bunch Basil
- 100 gram Parmesan
- 184 gram Oil
- 50 gram Pine Nuts
- 50 gram Sunflower Seeds
Instructions
- Put all the ingredients in the blender.
- Blend to the consistency you prefer: It can be both finer and coarser.
- Pour the pesto into a small jar.
- Top the pesto with oil, put a lid on, and place it in the refrigerator.
- The pesto can keep in the fridge for about a week.