| Prep time: 15 minutes| Cook time: 5 minutes
This lovely pesto not only helps to add flavour to meals but also add nutrition.
I'm always looking for ways to add more nutrition into my family's diet and this nifty pesto is a great help. The inclusion of sunflower seeds and/or pumpkin seeds and hemp seeds not only make it school-friendly (nut free!), but also contain healthy fats and protein to keep little brains going the distance on long school days as well as B vitamins and other beneficial nutrients.
2 tablespoons sunflower seeds OR pumpkin seeds OR 1 tablespoon of each
2 tablespoons hemp seeds
1 1/2 cups fresh basil leaves
3/4 cup shredded parmesan
5 tablespoons olive oil
1/2 small garlic clove (this is entirely optional- my children prefer it without)
a squeeze of lemon juice
Place the seeds, hemp seeds, basil, garlic (if using) and parmesan in the bowl of a food processor and process until its is finely chopped into the consistency that you would like.
With the processor still running, gradually add the oil in steady stream until well combined.
Squeeze in a little lemon juice.
Divide the mixture into small container or large silicone/ icecube moulds and freeze for up to 4 months or store in the fridge forum to 5 days.
Pesto can be used to stir through pasta (our family loves its tired through a brown rice and quinoa pasta), to dip veggies in, on pizzas or anything that you please!