Nothing says summer like fresh basil made into a yummy pesto with garlic and Kricklewood Farm Sunflower Oil. This recipe makes about 1.5 cups of pesto which can be tossed with pasta, used as a burger topping, sandwich spread, pizza topping even a salad dressing. My favourite dish is grilled chicken breast, served over fettuccini and topped with pesto and parmesan.
If you don't use it right away, store in fridge and top with a bit more Sunflower Oil to prevent browning (oxidation). You can also portion out for freezing to use during the cold winter months. Ice cube trays are great. Freeze in the tray, pop out when solid and store in a zip lock bag. Take out as you need to add to soup or anything else.
- ¾ cup Kricklewood Farm Sunflower Oil
- ½ cup Sunflower Seeds
- 3 oz. Parmesan Cheese, grated (about ¾ cup)
- 2 garlic cloves, finely grated
- 6 cups basil leaves (about 3 bunches)
- 1 tsp. kosher salt
- Rinse and pat dry the Basil leaves.
- Combine sunflower seeds, cheese and garlic in food processor and pulse until finely ground, about 1 minute.
- Add basil and place the top back on. With the motor running, add oil in a slow and steady stream until pesto is mostly smooth. Season with salt.
- Use immediately or store in fridge in airtight container to avoid browning. You can also freeze in portions for use over the winter months.