Ingredients
- 2 tablespoons sunflower seeds
- 1½ cups firmly packed basil leaves
- ⅓ cup parsley leaves
- ½ cup parmesan, finely grated
- 1 large garlic clove, chopped
- ½ cup olive oil
- 1 tablespoon lemon juice
Method
- Toast sunflower seeds in a non stick pan on medium heat for 2 minutes. Do not let them burn
- l, parsley, sunflower seeds, cheese and garlic in a blender until a rough paste forms
- Add the oil gradually through the blender chute with the motor running
- Tip into a bowl, add the lemon juice and season with pepper if desired.
Serving suggestions
- Use as a sandwich filling with fresh roasted chicken
- Stir through warm pasta for a delicious lunch
- Stir through cooked penne pasta along with halved cherry tomatoes for a great pasta salad
- Served with toasted pitta bread and vegetable sticks as great dip.