Nut-Free Basil Pesto
Swapping allergenic pine nuts for roasted sunflower seeds gives this the exact same earthy, crunchy profile.
Prep:10 min
Cook:0 min
Servings:8
Difficulty:easy
peanuts-freetree_nuts-freegluten-freeeggs-freeContains milk
Ingredients
- 2 cups fresh basil leaves (packed)
- 1/3 cup roasted, unsalted sunflower seeds
- 1/2 cup grated Parmesan cheese (or nutritional yeast for dairy-free)
- 2 cloves garlic, peeled
- 1/2 cup extra-virgin olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- Squeeze of fresh lemon juice
Instructions
Add the basil, sunflower seeds, Parmesan, garlic, salt, pepper, and lemon juice to a food processor.
Pulse a few times until the ingredients are roughly chopped.
Turn the processor on low and slowly drizzle in the olive oil until fully incorporated and the pesto reaches your desired consistency.
Managing food sensitivities?
Read our guides on tracking meals and understanding food sensitivities.
Visit the SafeBites blogAlways verify ingredient labels to ensure products meet your dietary requirements. Recipes are provided for informational purposes only and are not medical advice.
Track this recipe in SafeBites
Log meals, scan products, and discover patterns in your food sensitivities.
Download SafeBites