This is a tasty pesto sauce to make when fresh basil isn't available. It may be used immediately, but if you let it sit overnight in the refrigerator, the flavors become more intense.
2 cups of chopped Italian parsley
1/3 cup of shelled and salted sunflower seeds
3 cloves of garlic
1/2 to 2/3 cup of olive oil
In the food processor, (blender if you don't have a food processor,) chop the parsley, sunflower seeds, and garlic together until they are finely mixed. With the food processor running, pour the olive oil in a thin stream. Stop at 1/2 cup of oil and check the texture. If it's too dry, add the rest of the oil. Scrape the pesto out of the food processor with a rubber or silicone spatula
into a bowl.
I didn't take a picture of the pesto in the bowl, but I have a picture of the Basil Grilled Chicken with Pesto Pasta dinner I used it in.
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