Vegan Basil Sunflower Seed Pesto (Without Pine Nuts) Recipe
Introduction
This Vegan Basil Sunflower Seed Pesto is a fresh, nut-free twist on the classic. It’s creamy, flavorful, and easy to make, perfect for those avoiding pine nuts or nuts altogether.
Ingredients
- 1 cup of basil
- ½ cup of raw sunflower seeds
- ¼ cup of olive oil
- 3-4 cloves garlic
- ¼ teaspoon of salt
- ¼ teaspoon of sugar
- ¼ teaspoon of black pepper
- 1 tablespoon of nutritional yeast
- 1 tablespoon of fresh lemon juice
Instructions
- Step 1: Combine all ingredients in a food processor and process until creamy, about 1-2 minutes. Pause occasionally to scrape down the sides for even blending.
- Step 2: Use immediately by tossing with warm pasta, spreading on toast or pizza, or serving as a flavorful dip.
Tips & Variations
- Toast the sunflower seeds lightly before processing to add a deeper, nuttier flavor.
Storage
Store the pesto in an airtight container in the refrigerator for up to 5 days. To help preserve its vibrant color, pour a thin layer of olive oil on top before sealing. Reheat gently or enjoy cold as a spread or dip.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other seeds instead of sunflower seeds?
Yes, pumpkin seeds or hemp seeds can be good alternatives if you want a different flavor or texture, but sunflower seeds are milder and work best for this recipe.
Is nutritional yeast necessary?
Nutritional yeast adds a cheesy, savory flavor that complements the pesto, but if you don’t have it, you can omit it or substitute with a vegan parmesan alternative.
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Vegan Basil Sunflower Seed Pesto (Without Pine Nuts) Recipe
- Total Time: 5 minutes
- Yield: Approximately ¾ cup pesto (enough for 4 servings) 1x
- Diet: Vegan
Description
A vibrant and creamy vegan basil pesto made without pine nuts, using raw sunflower seeds instead. This gluten-free, dairy-free pesto is packed with fresh basil, garlic, and nutritional yeast for a cheesy flavor alternative. Perfect for tossing with pasta, spreading on toast or pizza, or using as a flavorful dip.
Ingredients
Vegan Basil Sunflower Seed Pesto Ingredients
- 1 cup fresh basil leaves
- ½ cup raw sunflower seeds
- ¼ cup olive oil
- 3–4 cloves garlic
- ¼ teaspoon salt
- ¼ teaspoon sugar
- ¼ teaspoon black pepper
- 1 Tablespoon nutritional yeast
- 1 Tablespoon fresh lemon juice
Instructions
- Prepare ingredients: Gather fresh basil leaves, raw sunflower seeds, garlic cloves, and other ingredients to ensure everything is fresh and ready to blend.
- Combine in food processor: Place the basil, sunflower seeds, olive oil, garlic, salt, sugar, black pepper, nutritional yeast, and lemon juice into a food processor. This equipment breaks down the ingredients evenly for a smooth texture.
- Process until creamy: Blend the mixture for 1-2 minutes, stopping occasionally to scrape down the sides of the processor bowl to ensure all ingredients are fully combined and creamy in consistency.
- Serve or store: Use immediately by tossing with warm pasta, spreading on bread or pizza, or using as a dip. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- You can toast the sunflower seeds lightly before blending for a nuttier flavor.
- Adjust garlic quantity based on your taste preference for pungency.
- If the pesto is too thick, add a little more olive oil or a splash of water to reach desired consistency.
- This pesto freezes well for up to 3 months; thaw in the fridge before use.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian
Keywords: Vegan pesto, basil pesto without pine nuts, sunflower seed pesto, dairy-free pesto, vegan sauce, gluten-free pesto, quick pesto recipe
