Ingredients

The following ingredients have 2 Servings
  • 2 cups broccoli florets ((raw))
  • 1 cup parsley leaves ((lightly packed; or basil—this is optional))
  • 2 tbsp fresh lemon juice ((from about 1/2 lemon))
  • 1 tbsp fresh lemon zest ((grated on a microplane))
  • 1/2 cup olive oil
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup roasted unsalted sunflower seeds ((or toasted almonds or walnuts))

Instruction

  • Add the broccoli and parsley (if using) to the food processor and grind.
  • Add the rest of the ingredients to the food processor.
  • Blend well, stopping to scrape down the sides of the bowl a few times until the mixture is a thick paste, or for 60-90 seconds. It should be uniform and without large chunks of any one ingredient. If you still see whole seeds, keep going and add up to an additional 1/4 cup olive oil.
  • Season to taste with salt if needed. (I usually don't add additional salt but see what you think.)
  • To serve with pasta: Toss with 1 pound of pasta prepared according to the package directions. I start with 1/2 cup and add more as needed to coat the pasta.
  • To serve as pizza sauce: Spread about 1/2 cup over raw pizza dough and prepare as you would any other pizza.
  • Store leftover pesto in a container in the fridge for up to 5 days or in a freezer bag in the freezer for up to 6 months. Break off a piece of the frozen pesto and stir into hot pasta and it will thaw and coat the pasta.