Sunflower-Basil Pesto

2 cups packed sunflower greens
2 cups packed basil leaves
1 cup grated Parmesean cheese
3/4 cup pine nuts
8 cloves garlic
Salt and pepper, to taste
Extra-virgin olive oil, for drizzling

Finely chop the greens, basil, cheese, pine nuts and garlic and stir to combine in a medium bowl. Season to taste with the salt and pepper and just a drizzle of the oil.

Alternatively pulse all ingredients, except oil, in a food processor, then drizzle in enough oil to moisten and loosen mixture a little. Toss pesto with vegetables or pasta or spread onto sandwiches or pizza.

Makes about 1 cup.

— Recipe courtesy of Salad Days.

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