I am working on harvesting some of our garden surplus like the herbs that we haven’t used up and we had a ton of basil. I harvested two pounds of basil leaves from the walkways in the garden. Man did I smell good!
I am allergic to nuts so I wanted to come up with a pesto I could eat too, so I decided to roast up some sunflower seeds to use in place of the pine nuts. I used 1/4 a cup of seeds and toasted them lightly in a skillet.
Toss the toasted seeds in the blender with 2 cups of basil leaves and we also added a couple of dried thai peppers for some kick.
Add 1/4 cup grated parmesean cheese and two cloves of cut up garlic.
Blend until smooth adding olive oil until sauce will blend. Approximately 1/4-1/2 cup.
We used some of the pesto as a topping for some cooked pasta and froze the rest in pint sized jars to use later. It was delicious!
The kids loved this pasta and it was super healthy.