Description
This vibrant Sunflower Seed Basil Pesto is a fresh and nutty twist on the classic pesto recipe. Combining aromatic basil leaves with crunchy raw sunflower seeds, garlic, and a hint of lemon juice, this pesto is blended with olive oil to a smooth, saucy consistency perfect for pasta, sandwiches, or as a dip. It’s a nutritious, oil-based sauce that’s quick to prepare and free from nuts, making it an excellent alternative for those with allergies.
Ingredients
Scale
Ingredients
- 2 cups packed basil leaves
- 1/3 cup raw sunflower seeds
- 2 garlic cloves
- 1 tablespoon lemon juice
- Salt & pepper, to taste
- 1/3 cup olive oil, or more as needed for consistency
Instructions
- Combine Ingredients. Add the basil leaves, raw sunflower seeds, garlic cloves, lemon juice, and salt & pepper to taste into a food processor or blender for mixing.
- Process and Add Olive Oil. Turn on the processor, then slowly drizzle in the olive oil while it runs, continuing until a smooth sauce forms. You may need slightly more or less than 1/3 cup, depending on your preferred consistency.
- Store or Serve. Use the pesto immediately for best flavor or transfer it to an airtight container and refrigerate. It will keep fresh for up to one week.
Notes
- Adjust the amount of olive oil for a thinner or thicker texture as desired.
- You can toast the sunflower seeds lightly for a deeper flavor before blending if preferred.
- This pesto is great tossed with pasta, spread on sandwiches, or used as a dip.
- Store leftovers in a sealed container in the fridge to keep it fresh up to one week.
