This Pesto is great on pasta or mixed in with whole grain. You can make lots when basil is in season and freeze it in smaller tubs that will be ideal on a quick pasta or grain dish.
Traditional Pesto
- 2 cups packed fresh basil (large stems removed)
- 3 tablespoons sunflower seeds
- 3 large cloves garlic (peeled)
- 1 lemon, juiced
- 4 Tbsp nutritional yeast
- 1/4 tsp sea salt (plus more to taste) or 1 tablespoon sumac
- 2 tablespoons extra virgin olive oil or avocado oil (optional, can omit)
- 3-6 tablespoons filtered water (plus more as needed)
Add all ingredients, except filtered water, to a food processor. Pulse and whir until forming a smooth paste.
Add filtered water 1 tablespoon at a time until pesto is desired consistency.