Sunflower Petal-Basil Pesto
Yield: ¼ cup fresh pesto
Ingredients
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
Preparation
- 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.
- While the food processor is running, gradually pour the olive oil in. Continue to process until the mixture is smooth and well combined.
- 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.
- Store up to 4 days in airtight container. Note: we suggest using within 1-2 day for best flavor, color, and nutrient absorption. Enjoy!
Tips:
- 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!)
