Purple Opal Basil and Sunflower Seed Pesto

  • 3 cups purple (opal) basil leaves, lightly packed
  • 1/4 cup sunflower seeds
  • 4-5 cloves garlic
  • 1/3 cup water
  • 2 T. olive oil
  • 1/4 cup vegan soy parmesan cheese or 2 T. nutritional yeast flakes
  • pinch of salt

In a food processor, place the purple basil leaves, sunflower seeds, and garlic, and pulse a few times to roughly chop. Add the water and olive oil, and process until the basil is finely chopped and the mixture is well blended. Add the remaining ingredients and process the mixture an additional 30 seconds. Transfer to an airtight container and store in the refrigerator. Use to add flavor to cooked pasta or grains, sauces, salad dressings, or sandwiches, or as a spread on bread or crackers. Yield: 2 Cups

Did you know?

Kitchen Garden Day, August 24, 2008
International Kitchen Garden Day is a global celebration of delicious locally produced foods. It is an opportunity for people around the world to gather in their gardens and fields with friends, family, and members of their local communities to enjoy the multiple pleasures and benefits of locally-grown, home-cooked, organic foods. Kitchen Garden Day is coordinated by Kitchen Gardeners International.

Quotes

"Let us never forget that the cultivation of the earth is the most important labor of man. Man may be civilized in some degree without great progress in manufactures and with little commerce with his distant neighbors. But without the cultivation of the earth, he is, in all countries, a savage. Until he gives up the chase and fixes himself in some place, and seeks a living from the earth, he is a roaming barbarian. When tillage begins, other arts follow. The farmers, therefore, are the founders of civilization."
~Daniel Webster
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