A delightful twist on traditional pesto, this sunflower seed variant is both nut-free and dairy-free, perfect for those with dietary restrictions. This healthy and vibrant sauce is ideal for pasta dishes, sandwiches, or as a zesty topping for grilled meats.
Originating from Italy, traditional pesto is a beloved sauce made with basil and pine nuts. This version swaps pine nuts for sunflower seeds, making it accessible to those with nut allergies while preserving its fresh, vibrant flavor.
2 cups fresh basil leaves
1/2 cup roasted sunflower seeds
1/2 cup nutritional yeast
1/2 cup extra-virgin olive oil
2 cloves garlic
1 tablespoon lemon juice
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1. Combine basil, sunflower seeds, nutritional yeast, and garlic in a food processor.
2. Pulse until the mixture is finely chopped.
3. With the processor running, gradually add olive oil, blending until smooth.
4. Add lemon juice, salt, and pepper, pulsing to combine.
5. Taste and adjust seasoning if necessary.
Store the pesto in an airtight container in the refrigerator for up to one week.
To reheat, bring to room temperature and stir well before serving, or gently warm it in a saucepan over low heat.
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