4 cups loosely packed basil leaves
1 cup raw sunflower seeds
4 cloves garlic, cut into chunks
2 oz. Parmigiano Reggiano, cut into cubes
1 t. Kosher salt
1/2 cup extra virgin olive oil
Place basil, sunflower seeds, garlic, cheese and salt in food processor. Pulse until combined. With food processor running, drizzle in oil; continue running until smooth. May be kept in airtight container in refrigerator for up to two weeks. Delicious over pasta or mixed in scrambled eggs or mixed with mayonnaise for a sandwich spread.