Nut-Free Sunflower Seed Pesto

Name: Nut-Free Sunflower Seed Pesto
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Cuisine: italian
Ingredients: 0.25 cup sunflower seeds (raw, shelled); 2 cup basil (fresh leaves, packed); 2 pcs garlic (cloves, peeled); 3 tbsp nutritional yeast; 2 tbsp lemon juice (freshly squeezed); 0.25 cup olive oil (extra virgin); 1 pinch salt; 1 pinch black pepper (freshly ground); 2 tbsp water (cold, to thin if needed)

RATING

0.0/5

TASTE SCORE

8/10

A vibrant, herby pesto made with roasted sunflower seeds instead of pricey pine nuts. It's nut-free, ready in 10 minutes, and delivers that same garlicky, cheesy, basil-packed punch. Toss it with pasta, spread it on sandwiches, or swirl it into soups for an instant flavor boost.

PREP

COOK

SERVES

2 TBSP

189 cal

SERVINGS

INGREDIENTS

For 4 servings

¼ cupsunflower seeds · raw, shelled2 cupbasil · fresh leaves, packed2 pcsgarlic · cloves, peeled3 tbspnutritional yeast2 tbsplemon juice · freshly squeezed¼ cupolive oil · extra virgin1 pinchsalt1 pinchblack pepper · freshly ground2 tbspwater · cold, to thin if needed

NUTRITION · PER SERVING

189

CALORIES · 2 TBSP

Protein4g · 8%

Carbs4g · 8%

Fat18g · 86%

Fiber2g

Sugar0g

Saturated fat2g

Cholesterol0mg

Sodium40mg

Potassium159mg

Phosphorus101mg

How we calculate →

METHOD · 4 STEPS

roast · ~4 min
Toast the sunflower seeds.
1.Place a small skillet over medium heat.
2.Add sunflower seeds and toast for 3-4 minutes, shaking the pan frequently.
3.Remove from heat when lightly golden and fragrant. Let cool for 2 minutes.
TIPWatch closely — seeds burn fast. Pull them off the heat the moment they smell nutty.
mix · ~2 min
Blitz the base ingredients.
1.Add cooled sunflower seeds and garlic cloves to the food processor.
2.Pulse 5-6 times until coarsely chopped.
3.Add fresh basil leaves, nutritional yeast, lemon juice, salt, and black pepper.
4.Pulse again while slowly drizzling in the olive oil through the feed tube.
TIPScrape down the sides halfway through for even texture.
mix · ~1 min
Adjust consistency and taste.
1.Check the pesto's thickness. Add cold water 1 tablespoon at a time until desired consistency is reached.
2.Pulse briefly to combine.
3.Taste and adjust salt or lemon juice as needed.
TIPCold water keeps the pesto bright green instead of turning dark.
serve
Serve or store immediately.
Transfer the pesto to a clean jar. Use immediately on pasta, sandwiches, or roasted vegetables. Press a thin layer of olive oil on top if storing in the fridge.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Toast sunflower seeds over medium heat and shake frequently to prevent burning—they turn bitter quickly.
2
Use cold water when thinning the pesto to keep the basil bright green and prevent oxidation.
3
For a chunkier texture, pulse the ingredients instead of running the food processor continuously.
4
Press a thin layer of olive oil over the surface of the pesto before refrigerating to preserve its vibrant color.
5
This pesto can be frozen in an ice cube tray for up to 3 months—pop out cubes as needed.
6
Toast the sunflower seeds in a dry pan, not with oil, for a deeper, nuttier flavor.

RECIPE VARIATIONS