Ingredients:

  • 2 cups (50g) fresh basil leaves, packed
  • 1/3 cup (50g) raw sunflower seeds
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 2 cloves (6g) garlic, peeled
  • 1/2 cup (120ml) extra virgin olive oil
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 tsp (1.5g) kosher salt
  • 1/8 tsp (0.5g) cracked black pepper

Instructions:

  1. Place the raw sunflower seeds in a small skillet over medium heat. Toast for 3–5 minutes, stirring frequently, until they smell aromatic and turn a light golden brown. Remove from heat immediately to prevent burning.
  2. Add the toasted sunflower seeds, garlic, and Parmesan cheese to the food processor. Pulse several times until the mixture looks like coarse crumbs.
  3. Add the fresh basil leaves, lemon juice, salt, and pepper. Pulse until the basil is finely chopped.
  4. While the processor is running on low, slowly drizzle in the extra virgin olive oil in a steady stream. Continue blending just until the sauce is smooth and a vibrant green.