Sunflower Seed Pesto (Nut-Free)

Sunflower Seed Pesto (Nut-Free)

A creamy and flavorful twist on traditional pesto, this Sunflower Seed Pesto is made with sunflower seeds, basil, olive oil, and nutritional yeast. Versatile, vegan, and nut-free, it's perfect for pasta, sandwiches, and more!

Course Appetizer, Condiment

Cuisine Mediterranean

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Total Time 10

Servings

Calories 161kcal

Author Tessa

Equipment

Food Processor

Ingredients

⅓ cup raw sunflower seeds
2 cups fresh basil leaves
3 cloves garlic minced
¼ cup nutritional yeast
juice of 1 lemon
¼ teaspoon salt or to taste
¼ teaspoon black pepper
½ cup extra-virgin olive oil

Instructions

Add the basil and sunflower seeds to the bowl of a food processor and pulse a few times.
Add the garlic, nutritional yeast, and lemon juice and process on low for about 30 seconds. Stop to wipe down sides with a rubber spatula, if needed.
Slowly stream in the olive oil while processing, then add salt and pepper. Continue to blend until mostly smooth.
Add more salt and pepper to taste, if desired.

Notes

If you like more of a thin sauce consistency, feel free to add extra olive oil.
A thin layer of olive oil on top of the sauce before you seal it keeps things nice and fresh!

To store: Keep in an airtight container in the refrigerator for 2-3 days. Pesto darkens in color when exposed to air, so add a layer of plastic wrap touching the surface of the pesto, before sealing with a lid.

To freeze: Divide into ice cube trays and freeze for up to 3 months. There is also the sheet pan method, but I prefer the ice cube trays.

Nutrition