Basil Sunflower Seed Pesto
Enjoy this budget-friendly, nut-free sunflower seed basil pesto! This vegan pesto features toasted sunflower seeds, fresh basil, and mellowed garlic, blended to perfection with extra virgin olive oil and a hint of lemon. Add nutritional yeast for a cheesy flavor boost. Perfect on veggies, pasta, pizza, and more.
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.