I'm sure I've made pesto before and posted it, but the great thing about homemade pesto is when you made similar but different batches. It's just as good in vegan style, omit the cheese.
Combine in food processor:
- 2 cups basil from the garden, packed tightly, plus a couple handfuls
- 1/2 cup cold pressed extra virgin olive oil
- 1/4 cup parsley, from the garden
- 1/2 tomato from the garden
- more than 1/3 cup roasted, unsalted sunflower seeds
- 1/4 cup grated parmesan/Romano
-1/2 teaspoon minced garlic
Yield: 1 cup
Mine will be sauce for tortellini tonight
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