No-cheese Pesto Sauce
- 2 c. fresh basil leaves
- 2/3 c. sunflower seeds or pinenuts, toasted
- 1 c. extra virgin olive oil
- sea salt & freshly ground black pepper, to taste
Blend in food processor until desired consistency.
*Feel free to substitute arugula, cilantro or dandelion greens for basil.
**Feel free to substitute raw walnuts or pecans (toast before adding)
Serve over kitchari, steamed vegetables or Buddha Bowls.
You can freeze leftover pesto in ice cube trays then pop them in a freezer bag.