Basil/ Arugula Pesto with Pasta 
Makes: 4-6 servings
Homemade pesto topped with roasted sunflower seeds.
Ingredients:
- 2 cups fresh basil or arugula (rocket) leaves, washed well
- 1 bunch parsley, washed
- 1 cup toasted walnuts/ sunflower seeds
- 4 cloves garlic
- 1 tsp salt
- ⅓ cup olive oil
- 1 package (about 400g) pasta (use rice or buckwheat for gluten free option)
Instructions:
- Combine all ingredients, and ½ cup walnuts in a food processor. Add more oil or basil/arugula to adjust the consistency as needed.
- Toss pesto with hot pasta and garnish with remaining walnuts
Inspiration from: "Eating by the Seasons," by Food Action Centre