"ToL" Original Recipe: Sunflower Seed Pesto Pasta & Culinary School Reflections

Gini Mayehara
Jul 6
3 min read

Updated: Sep 6

THIS Housemade Pesto Rocks

This from-scratch pesto recipe is the best pesto I’ve eaten. I’ve tried countless restaurant and store-bought pesto dishes, but nothing compares to the recipe below.

Those who have tried this recipe have agreed with me. It’s delicious, rich, and full of flavor. I encourage you to try it and share your thoughts in the comments.

Sunflower Seed Pesto Pasta Recipe

Yields: Approximately 2 cups of pesto

3/4 cup organic extra virgin olive oil
3 cups organic fresh basil, washed and dried
1 bulb organic garlic
3 tablespoons roasted, unsalted sunflower seeds, soaked for 15–20 minutes, drained, and dried
3 tablespoons roasted, unsalted sunflower seeds, unsoaked
2 tablespoons vegan parmesan cheese
Sunflower seeds, for topping (optional)
Vegan parmesan cheese, for topping (optional)
1 teaspoon sea salt
Black pepper, to taste
Garlic powder, to taste
1 pound of organic brown rice pasta
Purified water

Kitchen Equipment

Measuring cups and spoons
Mixing cups/spoons for mise en place ("everything in its place") ingredients
Cutting board
Chef knife
Colander
Large pot
Paper towels
Food processor or blender
Rubber spatula
Airtight glass container
Pasta scooper
Serving spoons
Plates
Forks

Cooking Instructions

Sanitize the kitchen (sink, faucets, countertops, stovetop/oven, cupboard handles, smart devices, computer, etc.).
Wash fresh basil.
Dry the herbs on a cutting board for at least two hours before making the pesto sauce.
Soak 3 tablespoons of sunflower seeds in purified water for 15–20 minutes to reduce antinutrients, improving their digestibility and nutrient absorption.
Drain seeds and dry them well.
Heat purified water in a large pot and bring to a boil.
Pour 1 pound of pasta into the boiling pot of water.
Boil for 15-20 minutes, or until the pasta is al dente.
Drain pasta and set aside.
Peel the garlic cloves.
Mise en place ingredients.
Add the following to a food processor or blender: fresh basil, soaked sunflower seeds, roasted sunflower seeds, peeled garlic cloves, vegan parmesan cheese, sea salt, black pepper, and garlic powder.
Pulse the mixture until the ingredients begin to break down.
Slowly pour in the olive oil while blending.
Scrape the sides as needed with a spatula until you reach your desired texture.
Add more pepper and garlic powder as needed.
Transfer to an airtight glass container.
Drizzle olive oil over the pasta if stuck together.
Serve pesto with pasta.
Sprinkle additional sunflower seeds and vegan parmesan before serving.

Culinary School Reflections

Four years ago, during the COVID lockdown, I followed a sudden, random inspiration and enrolled in an online culinary program at the Auguste Escoffier School of Culinary Arts. Fifteen months later, I earned my diploma in Culinary Arts and Operations.

It was an unforgettable experience, full of challenges, rewards, and respect. Balancing full-time work while studying and cooking long hours in the kitchen pushed me in the best ways. I gained invaluable skills, from mastering oblique and Lyonnaise cuts to preparing dishes I had never made before, such as gravlax, a traditional Scandinavian preparation of raw salmon cured in salt, sugar, and dill.

For my final project, I created a Hawaiʻi-inspired dish that brought together everything I had learned. It was a proud moment; one I’ll never forget.

**Marinated Zesty & Sweet Mahi Mahi (white fish) & Ube-coconut-herbed latkes PC: TOL ©2022**

Marinated fish for 2 hours.
Baked in sweet and savory shiso, li hing mui (Chinese salted preserved plum), and ume (Japanese pickled plum) sauce, topped with ogo (Hawaiian seaweed).
Mahi Mahi placed on a bed of fresh ohitashi (blanched watercress) and butterfly sorrel leaves.
Served with a full-bodied Filipino-Japanese-Hawaiian fusion (Ube, Filipino purple yam, kinome leaves, pink-tipped parsley, and shredded coconut) latkes (pan-fried potato pancakes).
Citrusy mint and hibiscus dairy-free yogurt sauce, as well as fruity pineapple chutney, are served on the side to complement the latkes and fish, respectively.

Overall, I’m deeply grateful for the experience. I’ve gained so much respect for culinary professionals—their dedication, hard work, and artistry in both flavor and presentation. Escoffier was the perfect fit for my life at the time and a powerful reminder that it’s never too late to learn something new.