Sunflower Seed Pesto by Chef Tyler
1 clove(s), medium
grated Parmesan cheese
fresh lemon juice
crushed red pepper flakes
⅛ tsp(s), (pinch)
- In a small saute pan, toast the sunflower seeds gently over medium-low heat, about 3-4 minutes.
- Combine all ingredients in a food processor except the oil. Pulse a few times to break down the basil and seeds. Run the food processor and slowly stream in the olive oil until emulsified. The sauce will be fairly thick.
- Yields 1 cup.