Sunflower Seed Pesto
Presented by Savory Grille
- 1 cup sunflower seeds, roasted
- 2 cups fresh parsley, packed
- 2 cloves garlic
- Zest of 1 lemon
- 1 pinch crushed red pepper flakes
- 1/2 cup grated Parmesan
- 3/4 cup extra virgin olive oil
Place all ingredients except oil in a blender and process at medium speed, pausing to scrape sides as needed. With blender running, slowly drizzle oil into mixture until fully incorporated. Serve with Savory Grille house-made pasta (available in the restaurant’s retail selection) or whatever else deserves a burst of flavor. Store in the fridge.
Chef’s note: Consider this recipe as a template for creating personalized variations with your favorite herbs and other flavorings. The texture, too, may range from smooth to slightly coarse, depending on the planned usage. In short, play with your food!
YIELDS ABOUT 1 PINT
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As seen in the Summer/Fall 2021 Issue
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