Ingredients
Equipment
Method
- Measure two cups of fresh basil leaves and gently pat them dry with paper towels to remove any moisture.
- If using raw sunflower seeds, warm them in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently, until fragrant and lightly golden.
- Place the toasted sunflower seeds and three peeled garlic cloves into the food processor. Pulse for about 30 seconds until the mixture resembles coarse breadcrumbs.
- Add the basil in two batches, pulsing between additions about 10 to 15 times per batch until the basil is roughly chopped and begins to break down.
- Drizzle in half of the olive oil while pulsing gently to help the mixture blend and prevent sticking.
- Add the grated Parmesan cheese, fresh lemon juice, sea salt, and black pepper to the food processor. Pulse for about 10 seconds to combine without overblending.
- With the food processor running on low speed, slowly drizzle in the remaining olive oil to create a smooth, creamy texture.
- Transfer the pesto to a small bowl and taste it. Adjust salt, lemon juice, or pepper as desired, then pulse once or twice to blend any final adjustments.
Notes
Avoid over-blending the pesto to maintain texture and prevent oil separation. Store in an airtight jar with a thin layer of olive oil on top to prevent browning.