Here’s the thing about pesto: it belongs on so much more than just pasta. Ever tried it as a dip or spread? Well, here’s the perfect chance! This extra Quick Thick Pesto is bold and flavorful but cheap and fast to whip together.
Ingredients
- Basil
- Water
- Sunflower seed kernels
- Garlic
- Seasonings
- Olive oil
- Parmesan cheese
. There are many different types of basil, but sweet basil, sometimes referred to as Italian basil, is better for this recipe.
. Be sure not to buy sunflower seeds, as those still have the shell on them. You want just the raw, unsalted kernels. These can be found both in bulk sections and in pre-packaged bags.
Sunflower Kernels?
For anyone who’s made pesto before, you may be wondering, “Why are there sunflower kernels in this recipe?” Traditionally, pesto sauces are made with pine nuts, but guess what? You can really use any type of nut (and yes, even some kernels and seeds) to make this sauce. Don’t get stuck in the rigidity of tradition. The truth is that, at least here in the Pacific Northwest, pine nuts are freakin’ expensive! They’re got a great nutty flavor and smooth texture, but can cost upwards of $10 for your average pesto recipe. Sunflower seeds and kernels, on the other hand, are one of the cheapest substitutes, so hey, why not give them a try? Of course, you can replace the kernels listed in the ingredients with walnuts or even pine nuts depending on your budget. Each type of pine nut substitution does taste and feel different, so I encourage you to find what works for your tastebuds and wallet!
How to Make this Pesto
I mean it when I say this is a quick recipe. All you have to do is wash and separate the stem from the sweet basil leaves, then pack everything into a blender or food processor and blend it up until it’s smooth. Depending on the quality of the equipment you use, this may come out a little less smooth than you’re used to. If so, try adding a few tbsps more water and blending again until you’ve got the right consistency, or try one of my other pesto recipes!
What to Pair this With
This pesto sauce is a bit thicker than you’re traditional pesto, so it works as a spread, dip, or sauce. It can go on anything from a eggy breakfast sandwich to a fillet of salmon to a warm penne pasta. I also love to stir it into other pasta sauces to give hints of pesto without overwhelming the dish.
Quick Thick Pesto
Equipment
- Blender or food processor
Ingredients
- 3 cups basil leaves, packed down
- 1/2 cup warm water
- 1 cup unsalted sunflower kernels
- 8 cloves garlic
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp red pepper flakes
- 1 1/2 cup olive oil
- 1 cup parmesan cheese, grated
Instructions
- Wash and destem basil leaves.
- In a large blender, pack in all ingredients and blend until smooth.
Notes
- Serving size approximated at 3 tbsps.
- Pesto is great for freezing. You can even keep it in the freezer and just scoop some out when you want to use it.
- I recommend adding liquids to the bottom of the blender first, especially if your blender isn't high powered. It will blend faster this way.