Basil Pesto with Sunflower Seeds

To make basil pesto with sunflower seeds, start by adding 2 cups of fresh basil leaves, the juice of 1 lemon, 3 cloves of garlic, 0.25 cup of sunflower seeds, and a pinch of salt into a container suitable for an immersion blender. Blend these ingredients until they form a smooth paste. Then, slowly drizzle in 0.5 cup of extra virgin olive oil while continuing to blend until you reach your desired consistency. If you like a bit of heat, add a piece of chilli and blend until incorporated.

Yes, this basil pesto recipe is perfect for those with nut allergies as it uses sunflower seeds instead of traditional pine nuts or other nuts. This makes it a safe and delicious option for anyone avoiding nuts while still enjoying the fresh flavors of pesto.

If you need a substitute for sunflower seeds in this basil pesto recipe, you can use pumpkin seeds (pepitas) or hemp seeds. Both options will provide a similar texture and flavor profile, making them great alternatives for those who may not have sunflower seeds on hand.

To store your homemade basil pesto with sunflower seeds, transfer it to an airtight container and cover the surface with a thin layer of olive oil to prevent oxidation. It can be refrigerated for up to a week. For longer storage, consider freezing the pesto in ice cube trays and then transferring the frozen cubes to a freezer bag for up to 3 months.

Basil pesto made from sunflower seeds pairs wonderfully with a variety of dishes. You can toss it with pasta, spread it on sandwiches, use it as a dip for fresh vegetables, or drizzle it over grilled chicken or fish. It also makes a great topping for pizza or a flavorful addition to salads.