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
- 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.
- Place basil and the 1/2 cup plus 2 tablespoons olive oil in blender beaker; pulse until basil is finely chopped.
- Add Gouda; pulse until cheese is finely chopped.
- 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.)
- 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.
- Serve over pasta, spread on a toast or sandwich or toss with veggies!