in Italy

Basil and parsley pesto

updated

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Ingredients for 4 servings:

  • 50 g sunflower seeds
  • 1 bunch of parsley
  • 1 bunch of basil
  • 2 cloves garlic
  • 40 g Parmesan, freshly grated
  • 3 tbsp olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Roast the sunflower seeds in a dry pan until light brown, stirring occasionally. Grind finely in a blender or mortar (or a hand blender if you prefer). Wash the basil and parsley, pat dry, finely chop the leaves, and add to the sunflower seeds. Peel and press the garlic cloves, and add to the sunflower seeds. Add freshly grated Parmesan cheese and oil, and mix well. For an easier way, make the pesto in a blender. Simply add everything and mix well. If the pesto is too thick, add a little more oil. Delicious with pasta or as a filling for meatballs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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