Summer Garden Pesto
Ingredients
- ½ cup of olive oil
- 1 cup of fresh basil
- ½ cup of fresh dandelion leaves and flowers
- ½ cup of fresh parsley
- ½ cup of fresh chives green and flower
- ½ cup of combination of savory garden herbs sage, lavender and thyme are good options
- 1 of green/spring onion both white and green parts
- 1 of red bell pepper
- 2 cloves of garlic
- ¼ cup of parmesan cheese
- ¼ cup of sunflower seeds
- 2 tsp of tamari
- ½ tsp of sea salt
Instructions
- Put olive oil, tamari, garlic, red bell pepper and all herbs, including savory garden herbs, into a food processor
- Blend until you have a smooth paste
- Add sunflower seeds, parmesan cheese and salt and blend again
- Put into a jar and store in the refrigerator for up to one week (I bet it doesn’t last that long!
Notes
To make a dairy-free or vegan pesto recipe, you can replace the Parmesan cheese with nutritional yeast. Start with a couple tablespoons of nutritional yeast and then add more to taste.