Pesto makes everything better. Whether it’s tossed with gnocchi or smeared below a smattering of mozzarella on white pizza, it’s the secret sauce that turns even the most basic of meals into craveable dishes. While you’re probably familiar with the basic pesto formula (herbs + oil + garlic + pine nuts or walnuts, depending on preference), you might not realize just how easy the recipe is to adapt. That’s why we love Jonathan Botta’s take on the delectable green sauce. The toasted sunflower seeds offer a light nuttiness and a subtle crunch, while the mint provides a refreshing contrast to the rich oil and garlic flavors.
Courtesy of Chef Jonathan Botta, The Dutch Ale House
Yield: 2 cups
½ cup sunflower seeds, toasted
1 cup basil leaves, packed
1 cup parsley leaves, packed
1 ¼ cups mint leaves, packed
1 lemon, zested and juiced
2 garlic cloves, smashed
1 ½ cups blended oil
Combine all ingredients in a food processor. Pulse to combine and break up herbs. Drizzle in blended oil gradually. Season with salt and pepper.
Make It: Want to impress your dinner party guests? Drizzle the pesto on top of a bowl of this butternut squash bisque for a gourmet upgrade on an already delicious entree.