Basil and Oregano Pesto

  • YIELD: Makes about 3/4 Cup
  • COOK: 5 mins



  1. Process basil, oregano leaves, and sunflower seeds until smooth
  2. Drizzle in olive oil (up to you how runny you like your pesto!) then add garlic, lemon and rick salt
  3. Process again
  4. Serve with a good quality pasta, fresh broccoli and black pepper

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