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.
Equipment
- 1 Food processor see blog post for my link to purchase
Ingredients
- ⅓ cup sunflower seeds*
- 3 cups basil, loosely packed**
- 6 tbsp lemon juice
- 3 cloves garlic
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Add all ingredients to a high speed blender and pulse until homogenous.
- If mixture appears too dry, slowly add water while blending, 1 tbsp at a time.
- 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