Parsley and Sunflower Pesto
Vegan Cookbook
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Ingredients
2 garlic cloves, crushed
1/2 cup shelled, unsalted sunflower seeds
1/2 tsp salt
2 cups fresh Italian parsley
1 tsp white miso paste (optional)
1/3 cup olive oil
Directions
Combine garlic, sunflower seeds and salt in food processor until processed to a smooth paste. Add parsley and miso and process further until pureed. With the machine running, add olive oil until well blended. Keep in tight-fitting container with very little air, and pour more olive oil on top after decanting. Can substitute basil back in for parsley.