Sunflower Petal - Basil Pesto

Sunflower Petal - Basil Pesto

Sunflower Petal-Basil Pesto

Yield: ¼ cup fresh pesto



1/2 cup fresh basil, rinsed and lightly dried, lightly packed

15-20 fresh sunflower petals, rinsed clean and gently patted dry

¼ cup freshly grated Parmesan

¼ cup + 3 tbsp extra virgin olive oil

2 tbsp pine nuts

1 tbsp fresh squeezed lemon juice

1 extra-large clove fresh garlic

½ tsp lemon zest

Pinch of sea salt & black pepper, or to taste



  1. In a food processor or blender, combine the basil, sunflower petals, Parmesan, pine nuts, lemon juice, lemon zest, garlic, and salt and pepper. Pulse the ingredients together 2-3 times to break them down slightly.
  2. While the food processor is running, gradually pour the olive oil in. Continue to process until the mixture is smooth and well combined.
  3. Taste and adjust seasoning as desired. Transfer to a jar or airtight container. Drizzle the top lightly with extra virgin olive oil to help preserve. Refrigerate until ready to use.
  4. Store up to 4 days in airtight container. Note: we suggest using within 1-2 day for best flavor, color, and nutrient absorption. Enjoy!


  • Try opting the pine nuts for ¼ cup raw sunflower seeds for a boost of nutrition and mild nutty flavor. 
  • Purchase fresh culinary-grade sunflower petals from Blooming Kitchen Co or pick fresh from sunflowers in your garden (just make sure that culinary-grade growing practices are used!)







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