Sunflower Basil Pesto

Ease of preparation rating: Easy

Yield: 2 cups

Ingredients:

3 cups (720 ml) basil leaves

½ cup (12o ml) basil-flavored sunflower oil (substitute: vegetable or olive oil)

¼ cup (60 ml) sunflower seeds

3 roasted garlic cloves

¼ cup (60 ml) freshly grated Parmesan cheese

½ teaspoon (2.5 ml) salt

½ teaspoon (2.5 ml) pepper

Method:

Combine basil, basil-flavored sunflower oil, sunflower seeds, and roasted garlic cloves in a food processor and blitz until a paste forms.

Add freshly grated Parmesan, salt, and pepper and continue processing until incorporated.

Serve with Fresh Market Linguine (see recipe). Leftovers can be refrigerated for up to 2 weeks.