Basil Sunflower Seed Pesto
If you're looking for a nut-free and budget-friendly twist on traditional pesto, this basil sunflower seed pesto is the one. Versatile and bursting with the taste of summer, it's perfect for a variety of meals.
Servings: 16 servings
Calories: 98kcal
Ingredients
- 1/2 cup sunflower seeds toasted
- 1 1/2 cups basil leaves tightly packed
- 1/2 cup parmesan cheese grated
- 1 garlic clove
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1/4 tsp salt
- 1/8 tsp black pepper ground
- 1/2 cup olive oil extra virgin
Instructions
- Toast raw sunflower seeds on medium heat until golden brown. Transfer them to a small bowl. Wash and dry basil leaves and grate parmesan cheese.1/2 cup sunflower seeds, 1 1/2 cups basil leaves, 1/2 cup parmesan cheese
- In the bowl of a food processor or high-speed blender, combine toasted sunflower seeds, basil leaves, grated parmesan, garlic clove, lemon juice, lemon zest, salt, and black pepper.1 garlic clove, 2 tbsp lemon juice, 1 tsp lemon zest, 1/4 tsp salt, 1/8 tsp black pepper
- Pulse the ingredients while slowly drizzling in extra virgin olive oil until the desired consistency is reached.1/2 cup olive oil
- Taste and adjust salt and pepper if necessary.
- Transfer the pesto to an airtight container, covering the top of the pesto with a thin layer of olive oil to preserve freshness.
Notes
Toasting: Roasting the sunflower seeds briefly in the oven or toasting them gently in a pan enhances their nutty flavor - don't skip this step.
Fresh herbs: Fresh basil is key to this recipe but you can also substitute some of it with baby spinach or arugula if you don't have enough or are looking to save money.
Nutrition
Calories: 98kcal | Carbohydrates: 1g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 2mg | Sodium: 87mg | Potassium: 40mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 0.4mg
