Sunflower Seed Pesto
This Sunflower Seed Pesto is a quick, budget-friendly, and nut-free twist on classic pesto, offering a deliciously creamy and versatile sauce that comes together in under five minutes.
Equipment
Ingredients
- ½ cup Sunflower Seeds (50g)
- 2 Garlic Cloves
- ¼ cup Parmesan (30g)
- 2 tbsp Lemon Juice
- 2 cups Fresh Basil (80g)
- ¼ cup Olive Oil (55g)
- Salt to taste
Instructions
- In a food processor or blender, combine the sunflower seeds, Parmesan, garlic, basil, olive oil, lemon juice, and a generous pinch of salt.
- Blend or pulse until you reach your desired consistency. Add water or more olive oil if needed to thin the pesto to your liking.
- Taste and adjust seasoning with additional salt or lemon juice if necessary.
- Serve immediately or store in an airtight container in the refrigerator for up to one week.
Video
Notes
Tips and Notes:
Read the blog post for a more in-depth explanation of how to make this sunflower seed pesto and more tips and storage instructions.
NUTRITIONAL INFO:
These nutritional values are provided as a guide only and may be different depending on your ingredients and measurements.
- Toast for Flavor: Lightly toast the sunflower seeds for a deeper, nuttier flavor.
- Consistency: Adjust with water or olive oil for a thinner pesto.
- Storage: Keep pesto fresh by covering with a layer of olive oil before sealing.
- Freezing: Freeze in ice cube trays for easy, single-use portions.
- Customization: Swap basil for other herbs like parsley or cilantro for a unique twist.
Nutrition
Nutrition Facts
Sunflower Seed Pesto
Serving Size
1 tbsp
Amount per Serving
Calories
55
% Daily Value*
Fat
5.5
g
8
%
Carbohydrates
0.8
g
0
%
Protein
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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