Once you’ve tried it there’s no going back!
I got this recipe from Jami Boys at anoregoncottage.com and I hope you enjoy it as much as we do. I freeze some over summer, it defrosts quite quickly and stays a beautiful colour.
In fact everything on Jami’s blog that I’ve tried so far has turned out to be very good. So hop on over there and try something new.
This is taken directly from her blog:-
AN OREGON COTTAGE’S “SECRET INGREDIENT” FRUGAL HOMEMADE PESTO
Frugal (aka, cheap) homemade pesto with an alternative to expensive pine nuts that we like even better!
Author: Jami Boys
Recipe type: condiment
Yield: 1-1/4 cups
5-6 cloves garlic, peeled
¼ c. sunflower seeds*
½ c. grated Parmesan cheese
1 tsp. salt (or to taste)
2-1/2 c. lightly packed basil leaves, washed and dried
1 Tb. lemon juice (for freezing to keep pesto a brighter green after opening)
¾ – 1c. olive oil (plus more if freezing)
Pulse garlic in a food processor until minced. Add seeds, cheese, and salt. Pulse a few times to chop, and then add the basil and continue to process until most is chopped (it’s okay if not all is chopped – it will mince as the oil is added). Add lemon juice now, if using.
With the machine running, add the oil in a fine stream. Process until pesto is smooth. Adjust salt to taste, if needed (less will be needed if using salted sunflower seeds).
To store in the freezer, pour about ½ cup into freezer-safe containers, add a shallow layer of olive oil to cover the tops, attach lids, label with date and freeze. The frozen pesto keeps for about a year – if it lasts that long.
*I use roasted sunflower seeds for the extra flavor, but raw seeds will work too.