½cup + 2 tablespoons extra virgin olive oil, plus dash for roasting seeds
½cupshredded Roth Van Gogh Original Gouda Cheese
1large clove garlic, smashed
¼teaspoonpepper
INSTRUCTIONS
Heat ⅛ teaspoon olive oil over medium heat in a small skillet. Add the sunflower seeds and a pinch of salt. Cook, stirring constantly, until the seeds turn golden brown, about 2-4 minutes. Transfer to a bowl to stop them from browning.
Add the basil and olive oil to a blender and pulse until the basil is finely chopped.
Add the gouda and pulse until the cheese is finely chopped
Add the toasted sunflower seeds and smashed garlic and pulse until finely chopped to desired texture (I like mine a bit chunky, but if you keep pulsing it'll get smooth and creamy).
Add ¼ teaspoon each salt and pepper and stir to combine. Taste and adjust seasoning. Store in an airtight jar in the fridge with a bit of olive oil drizzled over the top to keep it from oxidizing and turning brown for about a week or in the freezer for 6 months.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.