Yields 1-1 1/2C (about)
1 C basil leaves, packed
1 C parsley leaves, packed
1-2 garlic cloves, minced
1/2 C sunflower seeds (or a combo of seeds and walnuts)
1/4 C water
1/4 C extra virgin olive oil, plus more as needed
2 t brown miso* (if using yellow miso, you could use 1 T)
2 T lemon juice
1 t lemon zest
1/2 - 1 t sea salt (go slowly here as the miso is already salty)
Place all pesto ingredients in a food processor or blender and blend until smooth. Do a little dance while it’s blending. You may need to add more liquid to reach a creamy consistency.
Arrange some fritters, bread or crudite for the pesto.
*Trust me on the miso. Seriously.