“Secret Ingredient” Frugal Pesto
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- 5-6 clove
- garlic, peeled
- 1/4 c
- sunflower seeds
- 1/2 c
- grated parmesan cheese
- 2 1/2 c
- lightly packed basil leaves, washed and dried
- 1 Tbsp
- lemon juice (optional, but seems to keep pesto a brighter green after opening)
- 3/4 c
- olive oil (plus more if freezing)
- 1 tsp
- salt (or to taste)
1Pulse garlic in a food processor until minced. Add seeds and cheese, pulse a few times to chop, and then add the basil and continue to process until all is finely chopped. Add lemon juice, if using.
2With the machine running, add the oil in a fine stream. Process until pesto is smooth. Add salt to taste (less will be needed if using salted sunflower seeds).
3To store in the freezer, pour about 1/2 cup into containers, add a shallow layer of olive oil to the tops, label with date and freeze. Keeps for about a year, if it lasts that long.