Sunflower Seed and Tomato Pesto

Instructions

1. 1

   Toast the sunflower seeds in a dry skillet over medium heat until they are golden brown and fragrant, about 5-7 minutes. Let them cool.

2. 2

   In a food processor, combine the toasted sunflower seeds, garlic cloves, grated parmesan, and sundried tomatoes. Pulse until the mixture is finely chopped.

3. 3

   With the food processor running, slowly drizzle in the olive oil until the mixture is well combined and smooth.

4. 4

   Add the salt and black pepper, and pulse a few more times to incorporate.

5. 5

   Taste and adjust seasoning if necessary.

6. 6

   Transfer the pesto to a jar or airtight container and store in the refrigerator until ready to use.