Deliciously Easy Vegan Sunflower Seed Pesto

Begin your pesto by thoroughly washing your fresh basil leaves under cold water to ensure they are free from any dirt or impurities. After washing, a handy trick to drying herbs without harming their delicate leaves is to use a salad spinner. Just like drying salad leaves, place your basil in the spinner and spin until all excess water is removed. This step is crucial as minimal water content ensures a longer shelf life for your pesto.

With your basil leaves dried, it's time to blend them with the rest of our ingredients. Into your blender, add the basil leaves, olive oil, sunflower seeds, garlic, and salt. Blend until the mixture becomes a fine, smooth paste. During this process, if you find the mixture too thick or difficult to blend, don't hesitate to add a little more olive oil. The goal here is to create a rich, creamy pesto that's perfect for spreading or mixing into your favorite dishes.

Once your pesto is perfectly blended, it's time for storage. Using a spatula, transfer your pesto into a mason jar or any glass container of your choice. To preserve the freshness and extend its shelf life, pour a thin layer of olive oil over the pesto before sealing the jar. This simple trick ensures your pesto stays fresh and vibrant. Stored in the refrigerator, your vegan sunflower seed pesto is best used within two weeks, adding a burst of flavor to your meals whenever you need it.