Sage Pesto

Ingredients:

• 3 cloves garlic, chopped
• 1/2 cup sunflower seeds
• 1 cup fresh sage, loosely packed
• 1 cup fresh Italian parsley
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup olive oil

Directions:

1. Mince the garlic and the sunflower seeds in a small food processor.
2. Chop the sage and parsley by hand then add with the salt and pepper to the food processor and blend in short bursts while pouring in the olive oil.
3. Store in the fridge for up to three days.