10 cloves of garlic, roughly chopped
1/4 cup sunflower seeds, roasted
1/4 cups pine nuts, roasted
4 tbsp fresh lemon juice
1 handful of fresh basil
1 handful of fresh cilantro
3 small-medium sized red beets, cooked
1 tsp sea salt
1/2 tsp black pepper
1 cup EVOO

1. Blend everything except for the EVOO together in a food processor. While the processor is running, slowly add 1 cup of EVOO and let it combine. If you find you want it to be more liquidy, add some more lemon juice or EVOO. Just be sure to taste as you go.

That’s it! You can store this in the fridge in an airtight container with plastic wrap directly touching the top of the pesto for up to 2 days. Otherwise, store it in the freezer for up to 3 months. It’s great to have on hand for those days when you need a gourmet meal in a pinch!

See the video: