Creamy Sunflower Seed Pesto
A vibrant, nut-free twist on classic basil pesto that swaps pricey pine nuts for humble sunflower seeds. Roasting the seeds deepens their flavor, while a splash of lemon keeps the sauce bright and zippy. Perfect for tossing with pasta, spreading on sandwiches, or dolloping over grilled vegetables.
For 4 servings
- roast · ~4 min
Toast the sunflower seeds.
Place a small dry pan over medium heat. Add the sunflower seeds and toast, shaking the pan often, until lightly golden and fragrant. This should take about 3 to 4 minutes.
TIPWatch the seeds closely — they burn fast. Remove them from the hot pan immediately once golden. - mix · ~1 min
Blend the pesto base.
In a food processor, combine the toasted sunflower seeds, garlic cloves, and half the basil. Pulse until the seeds are finely chopped and the mixture resembles coarse sand.
- mix · ~1 min
Add remaining basil and lemon juice.
Add the rest of the basil leaves and the lemon juice to the food processor. Pulse a few times to break down the leaves, then scrape down the sides of the bowl.
- mix · ~1 min
Stream in the olive oil.
With the processor running, slowly drizzle in the extra virgin olive oil until the mixture forms a thick, creamy paste. Pause to scrape down the sides as needed.
- mix · ~1 min
Adjust consistency and season.
Add the cold water, one tablespoon at a time, pulsing to reach your desired consistency. Season with a pinch of salt and freshly ground black pepper. Pulse one final time to combine.
TIPFor a looser pesto to coat pasta easily, add another tablespoon or two of water. - serve
Serve or store the pesto.
Use immediately, or transfer to an airtight container. Press a piece of plastic wrap directly onto the surface of the pesto to prevent browning, then seal and refrigerate.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Toast sunflower seeds in a dry pan until fragrant and lightly golden, about 3-4 minutes, to deepen their nutty flavor.
- 2Remove seeds from the hot pan immediately after toasting to prevent burning.
- 3Use a food processor, not a blender, for a better texture and easier control.
- 4Add basil in two batches to avoid overcrowding and ensure even chopping.
- 5Press plastic wrap directly onto the pesto's surface before refrigerating to prevent oxidation and browning.
- 6For a looser pesto, add cold water one tablespoon at a time until desired consistency is reached.
Adapt it for your goals.
Vegan
This recipe is already vegan. For extra creaminess, add a tablespoon of nutritional yeast along with the basil.
SpicySpicy
Add a small pinch of red pepper flakes or a fresh chili when blending for a kick of heat.
Herb SwapHerb Swap
Replace half the basil with fresh parsley, cilantro, or arugula for a different flavor profile.
Nut FreeNut-Free
This pesto is naturally nut-free thanks to sunflower seeds; confirm all ingredients are certified nut-free if needed.
Why this is on our healthy list.
Rich in Vitamin E
Sunflower seeds are an excellent source of vitamin E, a fat-soluble antioxidant that supports skin health and immune function.
Heart-Healthy Fats
Extra virgin olive oil provides monounsaturated fats that are associated with reduced inflammation and better heart health.
Frequently asked questions
Yes, but reduce or skip the added salt in the recipe to avoid an overly salty pesto.
