Sunflower Seed Basil Pesto (nut free)
Basil pesto is a classic, but traditional recipes often include cheese and nuts—ingredients not everyone can enjoy. Thankfully, it’s easy to whip up a nut-free, plant-based version that’s just as flavorful, creamy, and versatile.
This recipe swaps out the usual pine nuts and Parmesan for allergen-friendly and plant-based alternatives, so everyone can savor the freshness in every bite.
This nut-free, plant-based pesto doesn’t compromise on flavour or texture. Sunflower seeds add richness, nutritional yeast delivers that cheesy note, and lemon juice brightens everything up. It’s perfect for pasta, sandwiches, grain bowls, dressings or as a dip for fresh veggies.
Whether you’re accommodating allergies, giving plant-based a go, or just looking to try something new, this pesto is proof that simple swaps can still pack a punch. Give it a try!
Sunflower Seed Basil Pesto
Ingredients:
Juice of half a lemon
100g sunflower seeds
40g fresh basil
1 tbsp nutritional yeast
1 garlic clove, crushed
1/2 cup of good quality olive oil
salt and pepper to taste
Method:
Add all ingredients into a food processor and blend until smooth.
Store in an airtight jar and coat with a layer of olive oil to keep the pesto fresh and retain its bright green colour.
Use as a pasta sauce, smoother on a sandwich or dilute with olive oil or yogurt for a simple salad dressing!
Enjoy!