This is a fantastic pesto that can have several variations and can be morphed to suit your body and digestive system. Being made with seeds rather than nuts makes it much lighter and easier for some to digest. It is also high in antioxidants, phytonutrients and healthy fats from olive oil, seeds and herbs.
You will need one to two large bunches of fresh Basil, keeping all the leaves and discarding the stems
about 1 cup of sunflower seeds and pumpkin (or pepita) seeds
Roast the seeds and garlic lightly in a dry frying pan on high heat till slightly brown, set aside. In a hand held blending cup place the basil leaves and about 3 or 4 tablespoons of olive oil. Blend the leaves till they form an oily green and runny paste. Next you have to gauge the consistency and add the seeds - not too much at a time! Add 1-2 Tablespoons of the roasted seed and garlic mix at a time and blend with the green paste. Taste and check if the consistency is right for you or then add more olive oil or more seeds as needed. Be careful not to add too much seeds as it it will make the pesto into a seed or nut butter, and make sure you add enough olive oil to keep the pesto runny enough to be a dip. Place the pesto in a bowl and garnish with any leftover roasted seeds - pop it in the fridge and enjoy as a dip or side to a fish or meat dish, as a base for pizza, as a coating for fish or chicken...the combinations are endless! You can of course use coriander leaves or parsley leaves to change the flavour of the pesto, or make a combination of coriander, basil and parsley! And don't forget to play with adding other powdered herbs such as turmeric!