Sunflower Seed Pesto Recipe

Name: Sunflower Seed Pesto
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup
Cuisine: Italian-inspired
Ingredients: 1/2 cup raw sunflower seeds; 2 cups fresh basil leaves; 2 cloves garlic, peeled; 1/2 cup grated Parmesan cheese; 1/2 cup extra-virgin olive oil; 2 tablespoons lemon juice; 1/4 teaspoon salt; 1/4 teaspoon black pepper

Italian-inspired · Condiment · 10 min total

Sunflower Seed Pesto recipe videos

A nut-free twist on classic pesto, this sunflower seed pesto is creamy, flavorful, and perfect for pasta, sandwiches, or as a dip.

10
min prep

8
servings

180
kcal/serving

Ingredients

1/2 cup raw sunflower seeds
2 cups fresh basil leaves
2 cloves garlic, peeled
1/2 cup grated Parmesan cheese
1/2 cup extra-virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions

Toast sunflower seeds in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3-4 minutes. Let cool.
In a food processor, combine toasted sunflower seeds, basil, garlic, Parmesan, lemon juice, salt, and pepper. Pulse until finely chopped.
With the processor running, slowly drizzle in olive oil until the pesto is smooth and well combined. Taste and adjust seasoning if needed.
Transfer to a jar or bowl. Use immediately or store in the refrigerator for up to a week.

Tips

For a dairy-free version, omit Parmesan and add 2 tablespoons nutritional yeast.
To store, cover with a thin layer of olive oil to prevent browning.
Use as a spread on sandwiches, toss with pasta, or dollop on roasted vegetables.

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