Sunflower Seed Gouda Pesto

About 2 cups pesto
Quick and simple sunflower seed Gouda pesto with toasty seeds and mild and mellow sweetness from shredded Gouda for a summer condiment you’ll want to eat by the spoonful or on top of eggs, veggie bowls, pasta, sandwiches, and more.

By: Sarah Menanix, Snixy Kitchen


  • 1/8 teaspoon olive oil
  • 1/2 cup sunflower seeds
  • Pinch of kosher salt plus 1/4 teaspoon, divided
  • 1/2 cup packed fresh basil
  • 1/2 cup plus 2 tablespoons extra virgin olive oil
  • 1/2 cup (2 ounces) shredded Roth Gouda cheese
  • 1 large clove garlic, smashed
  • 1/4 teaspoon pepper


  1. Heat the ⅛ teaspoon olive oil over medium heat in small skillet. Add sunflower seeds and pinch of salt. Cook, stirring constantly, until the seeds turn golden brown, about 2-4 minutes.  Remove seeds and place in bowl. Set aside to cool.
  2. Place basil and the 1/2 cup plus 2 tablespoons olive oil in blender beaker; pulse until basil is finely chopped.
  3. Add Gouda; pulse until cheese is finely chopped.
  4. Add the reserved sunflower seeds and garlic; pulse until finely chopped or to desired texture. (I like mine a bit chunky, but if you keep pulsing it will  become smooth and creamy.)
  5. Add remaining 1/4 teaspoon salt and the pepper’ stir to combine. Taste and adjust seasoning. Refrigerate in airtight jar with a bit of olive oil drizzled over to keep pesto from oxidizing and turning brown. Refrigerate up to a week or freeze up to 6 months.
  6. Serve over pasta, spread on a toast or sandwich or toss with veggies!