This sunflower seed pesto is quick, simple, and a fun twist on the usual basil pesto. With toasty seeds and a mild, mellow sweetness from Gouda, it's a summer condiment you'll want to eat by the spoonful or on top of eggs, veggies, pasta, and more.
By: Sarah Menanix, Snixy Kitchen
By: Sarah Menanix, Snixy Kitchen
Ingredients
- 1/4 teaspoon olive oil
- 1/2 cup sunflower seeds
- Pinch of kosher salt, plus 1/4 teaspoon, divided
- 1/2 cup packed fresh basil
- 1/2 cup, plus 2 tablespoons extra virgin olive oil
- 1/2 cup (2 ounces) shredded Roth Gouda cheese
- 1 large clove garlic, smashed
- 1/4 teaspoon pepper
Method
- In a small skillet, heat 1/4 teaspoon olive oil over medium heat. Add sunflower seeds and pinch of salt. Cook, stirring constantly, until the seeds turn golden brown, about 2 to 4 minutes. Remove seeds and place in bowl. Set aside to cool.
- Place basil and 1/2 cup plus 2 tablespoons olive oil in a blender or food processor. Pulse until basil is finely chopped.
- Add Gouda. Pulse until cheese is finely chopped.
- Add toasted sunflower seeds and garlic. Pulse until finely chopped or to desired texture. The longer you pulse, the smoother and creamier it will become.
- Add remaining 1/4 teaspoon salt and pepper, and stir to combine. Taste and adjust seasoning.
- Refrigerate in airtight jar with a bit of olive oil drizzled over the top to keep pesto from oxidizing and turning brown. Pesto will last up to a week in the fridge or freeze up to 6 months.