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?

When Columbus first arrived in the Americas, there were close to 300 varieties of corn being grown on the continent. Today, only 16 varieties of corn account for over 70% of the corn being grown in the United States. With the advent of genetically engineered corn, we are in danger of losing all genetic diversity, leaving the nations corn crop open to widespread destruction by a single fungus or disease.

Quotes

"To laugh often and much;
to win the respect of intelligent people
and the affection of children;
to earn appreciation of honest critics
and endure the betrayal of false friends;
to appreciate beauty;
to find the best in others;
to leave the world a bit better;
to know even one life has breathed easier
because you have lived;
this is to have succeeded."
~Ralph Waldo Emerson
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