Nut-Free Sunflower Seed Pesto
This vibrant Nut-Free Sunflower Seed Pesto offers a delicious, allergy-friendly alternative to traditional pesto, featuring toasted sunflower seeds for a rich, nutty flavor without any nuts. It's quick to prepare and perfect for enhancing a variety of dishes.
For 6 servings
**Toast Sunflower Seeds**: Place the raw sunflower seeds in a dry, non-stick skillet over medium heat. Toast, stirring frequently, for 3-5 minutes until golden brown and fragrant. Be careful not to burn them. Transfer to a plate to cool slightly.
**Prepare Aromatics**: Peel and roughly chop the garlic cloves. Wash and thoroughly dry the fresh basil leaves.
**Combine Ingredients**: In the bowl of a food processor, combine the cooled toasted sunflower seeds, fresh basil leaves, chopped garlic, lemon juice, nutritional yeast (if using), salt, and black pepper.
**Initial Blend**: Pulse the mixture several times until the ingredients are roughly chopped and combined. Scrape down the sides of the bowl with a spatula.
**Emulsify with Oil**: With the food processor running on low speed, slowly drizzle in the extra virgin olive oil through the feed tube until the pesto is smooth and creamy. Stop and scrape down the sides as needed to ensure everything is incorporated.
**Adjust Consistency and Seasoning**: Taste the pesto and adjust seasoning as needed, adding more salt, pepper, or lemon juice to your preference. If you prefer a thinner pesto, add a tablespoon or two of water or more olive oil until desired consistency is reached.
**Serve or Store**: Transfer the finished pesto to an airtight container. It's ready to be used immediately or stored for later.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Dry Basil is Key**: Ensure your basil leaves are completely dry after washing. Excess water can dilute the pesto's flavor and affect its texture.
- 2**Don't Over-Process**: While you want a smooth pesto, avoid over-processing, which can heat the oil and make the pesto bitter. Pulse until just combined and creamy.
- 3**Adjust Oil Gradually**: Add olive oil slowly to achieve your desired consistency. You might not need the full amount, or you might need a little more, depending on the basil and your preference.
- 4**Prevent Browning**: To keep stored pesto vibrant green, pour a thin layer of olive oil over the surface before sealing the container. This creates a barrier against air and prevents oxidation.
Adapt it for your goals.
Cheesy Delight
For a non-vegan option, omit nutritional yeast and add 1/4 cup (25g) grated Parmesan cheese or Pecorino Romano along with the other ingredients in step 3.
Green Power PestoGreen Power Pesto
Substitute half of the basil with other greens like baby spinach, arugula, or blanched and squeezed dry kale for a different flavor profile and added nutrients.
Spicy KickSpicy Kick
Add a small pinch of red pepper flakes or a quarter of a deseeded jalapeño to the food processor for a subtle or pronounced spicy note.
Why this is on our healthy list.
Allergy-Friendly Alternative
Provides a safe and delicious pesto option for individuals with nut allergies, allowing them to enjoy this versatile sauce without worry.
Rich in Healthy Fats
Extra virgin olive oil and sunflower seeds are excellent sources of monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help reduce inflammation.
Antioxidant Powerhouse
Basil, garlic, and lemon juice are packed with antioxidants and vitamins (like Vitamin K and C), contributing to overall immune support and cellular health.
Frequently asked questions
Stored in an airtight container in the refrigerator with a thin layer of olive oil on top to prevent oxidation, this pesto will stay fresh for up to 5-7 days. It can also be frozen in ice cube trays for longer storage (up to 3 months).
