5-Minute Sunflower Seed Pesto with Basil
yields: 2 cups
Quick and simple sunflower seed pesto with toasty seeds and mild and mellow sweetness from shredded gouda for a summer condiment. Super flavorful from fresh basil. Easy to make in just five minutes!
Ingredients
- ½ cup packed fresh basil
- ½ cup sunflower seeds
- ¼ teaspoon + 1 pinch kosher salt, divided
- ½ cup + 2 tablespoons extra virgin olive oil, plus dash for roasting seeds
- ½ cup shredded Roth Van Gogh Original Gouda Cheese
- 1 large clove garlic, smashed
- ¼ teaspoon pepper
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.
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