Ingredients

• 2 tablespoons sunflower seeds
• 1½ cups firmly packed basil leaves
• ⅓ cup parsley leaves
• ½ cup parmesan, finely grated
• 1 large garlic clove, chopped
• ½ cup olive oil
• 1 tablespoon lemon juice

Method

1. Toast sunflower seeds in a non stick pan on medium heat for 2 minutes. Do not let them burn
2. l, parsley, sunflower seeds, cheese and garlic in a blender until a rough paste forms
3. Add the oil gradually through the blender chute with the motor running
4. Tip into a bowl, add the lemon juice and season with pepper if desired.

Serving suggestions

• Use as a sandwich filling with fresh roasted chicken
• Stir through warm pasta for a delicious lunch
• Stir through cooked penne pasta along with halved cherry tomatoes for a great pasta salad
• Served with toasted pitta bread and vegetable sticks as great dip.