Fresh Pesto

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Fresh Pesto

  • Author: Tammie Duggar



2 large garlic cloves, peeled

2 Tbsp. pine nuts

2 Tbsp. sunflower seeds, raw soaked for at least 20 minutes and drained

2 cups firmly packed fresh basil leaves

1 cup loosely packed spinach

1/2 tsp. sea salt

fresh cayenne or ground black pepper to taste

1/3 cup extra-virgin olive oil


In a blender or food processor, combine the garlic, pine nuts, and soaked sunflower seeds.

Pulse until coarsely chopped then add in the basil, spinach salt and desired pepper.  Continue pulsing to a paste-like consistency.

With the food processor running, slowly stream in the olive oil until well blended together.

Store in the refrigerator in an airtight container.


For a nut-free version, replace pinenuts with hemp hearts.

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