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sunflower seed pesto in a bowl with sunflower seeds and basil leaves scattered in the background

Sunflower Seed Pesto

A bright and earthy seed-cycling friendly, oil-free pesto recipe! This nutrient-dense condiment is a perfect complement to pastas, hummus bowls, and sandwiches alike.
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Prep Time 10 minutes
Servings: 2
Course: Appetizer, Condiment, Side Dish
Cuisine: American, Italian
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

  • ⅓ cup sunflower seeds*
  • 3 cups basil, loosely packed**
  • 6 tbsp lemon juice
  • 3 cloves garlic
  • ½ tsp salt
  • ¼ tsp pepper

Equipment

  • 1 Food processor see blog post for my link to purchase

Method
 

  1. Add all ingredients to a high speed blender and pulse until homogenous.
  2. If mixture appears too dry, slowly add water while blending, 1 tbsp at a time.
  3. Serve immediately or store in an airtight container in the fridge for up to 5 days. Freeze in a ziplock bag for up to 3 months.

Notes

*check to ensure these are unsalted. If salted, reduce the salt accordingly.
**include both stems and leaves