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
Scale
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
