Nut-Free Pesto

Because I’m allergic to nuts and still want to east pesto! This one is sooo delicious.

Ingredients:

  • 2 cups fresh basil leaves
  • 1/4 cup sundried tomatoes in oil
  • 2 tablespoons sunflower seeds
  • 2 raw cloves of garlic, peeled
  • 1/2 cup olive oil

Place the basil, sundried tomatoes, sunflower seeds and garlic in food processor. Start the food processor up on low setting and slowly add in olive oil little by little. You could add Parmesan cheese too but I didn’t have any and I think it came out just as good.

That’s it! Enjoy on pasta and bread. Store in an airtight jar in the fridge. Lasts about 2 weeks. 

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