italian parsley pesto

Because I have more parsley than I know what to do with. And I needed an excuse to eat pasta. :]

2 cups italian parsley
1 large garlic clove
1/4 cup (hulled) sunflower seeds
1 tbsp fresh lemon juice (about half a lemon)
1/2 tsp salt*
1/4 tsp crushed red pepper
1/2 cup olive oil

Place everything, except for the olive oil, in a food processor and pulse until it's finely chopped. Then, with the food processor on low, stream in the olive oil.

If storing, add a little bit of olive oil on top of the mixture to keep from spoiling.

*Salt is to taste, I always start out with 1/2 tsp then add more if I need to.


  1. I love that you used sunflower seeds! Genius!

  2. I've officially bookmarked this for future use. I use pesto in pretty much everything I make! My husband especially loves my pesto pizza. Thanks for sharing the recipe!