Basil Sunflower Seed Pesto

It's safe to say my CSA is in full swing.  It currently requires a large basket, two reusable bags, and four hands on pickup day.  When I get home from the farm, I wash, prep, and organize the week's allotment of vegetables and fruit.  I fill my sink with water and swish around greens, onions, and leeks.  Potatoes get scrubbed with a scrub brush.  Radishes are sliced.  Green beans are trimmed.  It's become my Saturday morning routine.  It feels good getting my hands a little dirty and engaging with all this beautiful food.  I feel fortunate to have access to local, just picked, seasonal food.  Because I appreciate what's involved in harvesting it, nothing gets discarded and nothing is wasted.  The tops of beets are saved and will later be wilted down with garlic.  Onion and leek tops are placed in freezer bags for homemade vegetable stock, and small carrot trimmings make a great snack for Yager.  I have a plan, a system.  If I didn't, I would easily become overwhelmed at the mountain of vegetables starring at me from the counter.  Some items demand my attention more than others.  

Basil is one such item.  Basil will start to misbehave on you if you're not careful.  Its leaves become tainted with dark spots if it's ignored for too long.  I acted fast and made a basic pesto, much like I do every summer.  Making pesto is one of my favorite summer pastimes.  It fills the kitchen with a garlicky garden aroma.  I grew up on pesto made from basil in my mother's garden.  We'd make big batches during July and August and freeze the extras in small containers.  It's nice to have a taste of summer on hand a few months down the road when the leaves start falling.  


I may have mentioned this before, but I often use nuts or seeds beyond pine nuts for pesto making purposes.  I've found sunflower seeds to be a great alternative for pine nuts and they're a fraction of the price.  Aside from my seed choice, it's a traditional recipe of olive oil, Parmesan cheese, salt, and garlic.  I used the pesto throughout the week on pasta, in sandwiches, and eggs.  I hope you're getting your hands on some basil and enjoying the bounty of the season.  

~Basil Sunflower Seed Pesto Recipe~

2 1/2 cups packed basil leaves, washed and dried

1 large clove of garlic

3 tbsp raw sunflower seeds

pinch of salt

1/2 cup extra virgin olive oil

1/2 cup Parmesan or Parmigiano-Reggiano

In a food processor, pulse garlic, salt, and sunflower seeds until combined.  Add in basil leaves and stream in olive oil.  Add in the cheese until incorporated.   Made enough to fill a 7.5oz jar to the brim.