Nut-Free Basil Pesto

If your herb garden is thriving like ours this summer, then you need this simple blender recipe to use up all that basil!

This is an original recipe created by Tiffany at LivLaughCook. Thanks Tiffany! 

Ingredients:

2 cups packed basil leaves
 ½ cup spinach leaves (optional, only if you want to hide some extra greens into your kids' food!)
 ⅔ cup cold pressed extra virgin olive oil
 ⅓ cup International Harvest Sprouted Sunflower Seeds
 ¼ cup shredded Parmesan cheese (omit if vegan)
 2 garlic cloves
 1 tbsp lemon juice
 1 tsp salt
 ¼ tsp pepper

Method:

Wash the basil and remove the stems. Combine all ingredients in a food processor or blender and pulse until smooth. Taste and add more salt/pepper/cheese to your liking. Enjoy!