I love pesto, but there isn’t enough basil at present to make some. I had seen recipes for parsley pesto in the past so searched the net. I adapted a recipe and used sunflower seeds because pinenuts are expensive, sunflower seeds are not (and I will have my own soon)
4 cups of packed parsley
1 1/2 cups toasted sunflower seeds
3 cloves garlic, finely chopped
3 tablespoons lemon juice
1 tsp lemon zest
3/4 cup extra virgin olive oil
3.4 tsp salt
1/2 cup parmesan
Pulse sunflower seeds in food processor till rough crumbs. Add parsley, salt, lemon zest & juice and garlic, whiz till finely chopped and blended. Add parmesan, then pour in oil slowly while blending till the desired consistency.
This is delicious. I have left some out for using, the rest has been spooned into ice cube trays and will be bagged when frozen.