5-Minute Nut-Free Pesto Sauce
If you’re a fan of the bold, herby flavor of pesto but need to skip the nuts, this recipe is just what you’ve been looking for. I was determined to create a nut-free version that didn’t sacrifice any of the fresh, vibrant flavors I love in traditional pesto. This sunflower seed swap is a game-changer!
Ingredients
- 1 tablespoon minced garlic
- 1 cup basil leaves fresh, tightly packed
- ¼ cup olive oil more if needed
- 2 tablespoons lemon juice freshly squeezed
- ¼ cup sunflower seeds
- Salt and pepper to taste
Instructions
- Add the minced garlic and fresh basil leaves to a food processor.1 tablespoon minced garlic, 1 cup basil leaves
- Pour in the olive oil and lemon juice.¼ cup olive oil, 2 tablespoons lemon juice
- Add the sunflower seeds. Blend until the mixture is combined but slightly chunky, not completely smooth.¼ cup sunflower seeds
- Season with salt and pepper to taste. If the pesto is too thick, add a bit more olive oil until it reaches your desired consistency.Salt and pepper
- Transfer the pesto to an airtight container and refrigerate for up to one week.
Notes
Gina's Tips For Recipe Success
- If you want your pesto to taste a bit milder and sweeter, roast the garlic before blending.
- Toast the sunflower seeds beforehand for a nuttier flavor, but be careful not to burn them. If you want a smoother result, soak the seeds in water for a few hours before using.
- No food processor? Use a high-powered blender or use a knife to chop everything by hand for a more rustic texture.
- Make sure not to over-blend the pesto into a paste. You’ll want visible pieces of basil, garlic, and seeds to give a more rustic feel to your sauce.
Nutrition
Serving: 1serving | Calories: 174kcal | Carbohydrates: 3g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 2mg | Potassium: 88mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 321IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg
