Sunflower Seed Gouda Pesto

~2 cups pesto
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This sunflower seed pesto is quick, simple, and a fun twist on the usual basil pesto. With toasty seeds and a mild, mellow sweetness from Gouda, it's a summer condiment you'll want to eat by the spoonful or on top of eggs, veggies, pasta, and more.

By: Sarah Menanix, Snixy Kitchen


  • 1/4 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. In a small skillet, heat 1/4 teaspoon olive oil over medium heat. Add sunflower seeds and pinch of salt. Cook, stirring constantly, until the seeds turn golden brown, about 2 to 4 minutes. Remove seeds and place in bowl. Set aside to cool.
  2. Place basil and 1/2 cup plus 2 tablespoons olive oil in a blender or food processor. Pulse until basil is finely chopped.
  3. Add Gouda. Pulse until cheese is finely chopped.
  4. Add toasted sunflower seeds and garlic. Pulse until finely chopped or to desired texture. The longer you pulse, the smoother and creamier it will become.
  5. Add remaining 1/4 teaspoon salt and pepper, and stir to combine. Taste and adjust seasoning.
  6. Refrigerate in airtight jar with a bit of olive oil drizzled over the top to keep pesto from oxidizing and turning brown. Pesto will last up to a week in the fridge or freeze up to 6 months.