Basil: Traditionally, Italian pesto is made with Genovese basil (sweet basil – which tends to have large, tender and glossy leaves), but you may use whichever basil you have on hand, just bear in mind that different basil varieties have slightly different flavor profiles.

Olive Oil: Since there are so few ingredients involved in making homemade pesto, I recommend using good-quality extra virgin olive oil so the flavor can really shine through.

Garlic: Fresh garlic adds plenty of flavor to the homemade pesto. I used 1 garlic clove, but if you enjoy the flavor of garlic, go ahead and use 2 cloves for a stronger flavor.

Sunflower Seeds: I’ve used roasted sunflower seeds in this pesto, but you can also use pine nuts (what is traditionally used) or walnuts instead.

Parmesan: If you are lactose-intolerant, go ahead and use dairy-free parmesan instead.

Gluten-Free Short Pasta: I used gluten-free fusilli pasta (rotini pasta) in this recipe, but you can also use other types of short pasta such as penne pasta or bow tie pasta is you like.

Tomatoes: Ripe cherry tomatoes (just off the vine if possible) impart the richest flavor. I sliced the tomatoes into half, but you can also cut them into quarters if you prefer.

Mozzarella Balls: I recommend using bocconcini or ciliegine (small mozzarella balls made from either a buffalo milk, cow’s milk or a mix of both). Alternatively, if you don’t care about the shape of the mozzarella, you can use sliced mozzarella instead. If you are lactose-intolerant, you can use dairy-free mozzarella instead.

Balsamic Glaze: Balsamic glaze has a thicker consistency and is sweeter than balsamic vinegar. If you prefer a less sweet and tangier option, substitute the balsamic glaze with balsamic vinegar instead.