I am a pesto FAN. Honestly, there’s nothing a good pesto can’t fix. Put it on veggies, pizza, pasta, Buddha bowls, avocado toast, wraps… you name it, pesto can fix it. The problem with pesto I’ve found is that it often has expensive ingredients so I avoid making it, and can have an overpowering garlic kick that I just can’t stand. After much research, trial, and error, I give you a pesto with a toasty nutty, even cheesy taste that’s budget-friendly, vegan, nut-free, and better yet doesn’t give you that overpowering garlic breath afterward! How do we achieve such incredible magical pesto you ask? Ever heard of roasting and soaking your garlic before blending? Or making a pesto without pine nuts, using sunflower seeds instead? (cue my bank account giving me a look of approval and slow clap in the background). Well, if you haven’t heard of any of these tips before, I’m excited to share them with you! So read on, and you’ll be indulging in incredible basil sunflower seed vegan nut-free pesto before you know it!
Why Choose This Recipe?
This sunflower seed pesto is a game-changer for several reasons:
- Budget-Friendly: Sunflower seeds are significantly cheaper than pine nuts, making this pesto a wallet-friendly option.
- Nut-Free: This pest is made without pinenuts, or any other nuts for that matter. Perfect for those with nut allergies.
- Balanced Flavor: Roasting or sautéing and then soaking garlic in lemon juice is a gamechanger! It mellows the flavor, eliminating that harsh garlic bite.
- Eco-Friendly: Sunflower seeds have a lower environmental impact compared to nuts like pine nuts or almonds, plus much friendlier on your back pocket!
- Nutritional Boost: Includes nutritional yeast, which adds a cheesy flavor (without the cheese) and is packed with B vitamins.
- Toasty Toasty – toasting your seeds before adding to the pesto really helps bring the depth of flavor together.
Star Ingredients:
Sunflower Seeds
Let’s talk sunflower seeds. Raw, unsalted sunflower seeds are the way to go for this recipe. Brands like Lotus and Terrasoul Superfoods are top-notch. Toasting them lightly in a pan? Game changer! It brings out this incredible nutty, almost cheesy flavor without adding any actual cheese. Trust me, your pesto will thank you.
Basil
Fresh basil is non-negotiable. Sweet basil is the classic choice, with its perfect blend of sweet and peppery notes. For a twist, try Genovese basil for a stronger aroma or Thai basil for a hint of anise. Make sure those leaves are bright green and free from any brown spots for the best results.
Garlic
Garlic can be a bit of a diva in pesto, but I’ve got a hack for you. Use fresh, firm cloves and give them a quick roast or sauté to mellow that sharp bite. Then, soak them in lemon juice for about 10 minutes. This trick takes the edge off and balances the garlic flavor beautifully.
Olive Oil
When it comes to olive oil, go for the extra virgin variety. It’s rich, fruity, and perfect for pesto. Brands like Cobram Estate and Bertolli are fantastic. Look for an olive oil that has a nice balance of fruitiness, bitterness, and pepperiness to really elevate your pesto.
Lemon
Fresh lemon juice is your friend here. Organic lemons are the best to avoid any unwanted chemicals. The freshly squeezed juice adds a bright, zesty kick that balances out the richness of the olive oil and the nuttiness of the seeds. Plus, it helps keep that basil looking vibrant and green.
Nutritional Yeast
This little addition is a powerhouse. Nutritional yeast not only gives your pesto a cheesy flavor but also packs in B vitamins, protein, and fiber. Mindful Foods and Bob’s Red Mill are reliable choices. It’s the perfect way to boost the nutritional profile of your pesto while keeping it vegan. Using these tips and ingredients, you’ll create a sunflower seed basil pesto that’s not only delicious and budget-friendly but also bursting with vibrant flavors. Enjoy making and sharing this delightful pesto!
What You’ll Need:
Gather the below ingredients for Sunflower Seed Pesto:
- 2 cups packed basil leaves
- 1/3 cup raw sunflower seeds – toasted lightly in a pan
- 2 garlic cloves – roasted/fried and soaked in lemon juice for 10 minutes ** Best tip!
- 1 tablespoon of lemon juice
- Salt & pepper, to taste
- 1/3 cup olive oil, or a little more for consistency
Step-by-Step Instructions
Creating Your Perfect Sunflower Seed Pesto
First, begin by toasting the raw sunflower seeds in a pan over medium heat until they are lightly browned and fragrant. This step enhances the nutty, “cheesy” flavor without adding any actual cheese.
Next, roast or sauté and then soak the garlic in lemon juice for 10 minutes. This process takes the edge off the garlic, making it milder and more palatable.
After 10 minutes, it’s time to blend! In a food processor or blender (pictured above), combine the toasted sunflower seeds, roasted and soaked garlic, basil leaves, salt, and pepper. Blend until the mixture is finely chopped. If you’re using a blender you may need to stop and shake the ingredients to the bottom to make sure everything is processed.
While blending, or with the food processor running, gradually add the olive oil until the pesto reaches your desired consistency. You might need to add a little more olive oil to get it just right.
Taste and Adjust, taste your pesto and adjust the seasoning as needed. You might want to add a bit more lemon juice, salt, or pepper to suit your taste.
Pro Tips for Perfect Sunflower Seed Pesto
- Roasting and Soaking Garlic: This step is crucial for a balanced pesto. It mellows the garlic, ensuring it doesn’t overpower the other flavors.
- Toasting Sunflower Seeds: Toasting the seeds before blending adds a nutty, “cheesy” flavor without the need for actual cheese. It also gives that extra depth which a good pesto without pine nuts needs to compete! This is a great tip for keeping the pesto vegan and budget-friendly.
- Nutritional Yeast: Adding nutritional yeast not only enhances the cheesy flavor but also provides essential nutrients like B vitamins, making this pesto both delicious and nutritious.
Pro Tip: Don’t have any nutritional yeast on hand? No worries. You can easily leave this out and add in a handful of toasted cashews instead to vary the flavour profile. A great and quick alternative to nutritional yeast – give it a try!
Substitutions and Variations for Sunflower Seed Pesto
Explore Variations of Your Sunflower Seed Pesto Recipe
- Herb Variations: Swap out basil for other herbs like parsley, cilantro, or a mix of herbs for a different flavor profile.
- Seed Alternatives: If you don’t have sunflower seeds, try using pumpkin seeds or hemp seeds for a different twist.
- To Toast or not To toast: You can make this recipe without toasting your seeds if you wish especially if you’re strapped for time.
FAQs
Yes, you can substitute sunflower seeds with pumpkin seeds, hemp seeds, or even walnuts for a different flavor and texture.
Store your sunflower seed pesto in an airtight container in the refrigerator for up to one week. You can also freeze it in ice cube trays for easy portioning and use within three months.
Absolutely! This recipe is entirely vegan, making it a perfect option for those following a plant-based diet.
Sunflower seeds are a great budget-friendly alternative to pine nuts. They are also eco-friendly and packed with nutrients like vitamin E and healthy fats.
Basil Sunflower Seed Pesto
Equipment
- 1 blender or food processor
- 1 oven/fry pan for garlic roasting
Ingredients
- 2 cups basil leaves
- 1/3 cup sunflower seeds (toasted)
- 2 cloves garlic (roasted then soaked in lemon juice for 10 minutes)
- 1/3 cup olive oil
- 1 tablespoon fresh lemon juice
- 2-3 tablespoons nutritional yeast
- pinch sea salt
Instructions
- Toast the sunflower seeds in a dry pan over medium heat until lightly browned and fragrant.
- Roast or fry the garlic cloves until golden brown, then soak them in lemon juice for 10 minutes. This step mellows the garlic's sharpness.
- In a food processor, combine the toasted sunflower seeds, nutritional yeast, roasted and soaked garlic, basil leaves, salt, and pepper. Blend until the mixture is finely chopped.
- With the food processor running, or adding gradually in your blender, add the olive oil until the pesto reaches your desired consistency. You might need to add a bit more olive oil to get it just right.
- Taste your pesto and adjust the seasoning with more salt, pepper, or lemon juice as needed. Blend again briefly to incorporate any adjustments.
Did you try this recipe?
Drop a comment below to share how it turned out! Tag @onecupofkindness on Instagram and use the hashtag #onecupofkindness.
