There’s no denying I love a good pesto. My favourite thing is that it can be easily made with simple and fresh ingredients, allowing even the fussiest members of the family to eat some fresh herbs.
To make this recipe I used what I had leftover in my kitchen to avoid it ending up in the food composter, as I really do not like food waste.
Pestos are super easy to make and can be enjoyed with most meals including pasta, as a burger topping, as a salad dressing, drizzled on pizza so pretty much most savoury meals. On to the recipe!
Yield
150 ml of pesto
Time
10 minutes
Ingredients
- 1/3 cup sunflower seeds
- 30 g fresh Italian parsley
- salt
- 1/2 cup extra-virgin olive oil
- 2 teaspoons garlic powder
Instructions
- Add all the ingredients into a food processor or blender. I have left the salt amount optional so you can adjust to your personal taste.
- Once you have got the desired consistency and taste, store the pesto in an airtight container and enjoy with your favourite meals.
Pestos can be made with a variety of similar ingredients to the ones I used above. Those I used here were just what I had leftover in my fridge and kitchen cupboards. Other ingredients that work well include almonds and/or cashews in place of the sunflower seeds, avocado oil in place of the olive oil, and coriander in place of the parsley. But don’t be shy to get experimenting with foods you love!
I would love to know how this recipe turned out for you! Drop me an email or reach out to me on Facebook or Instagram. Happy pesto making!
