I don't know about you, but I freaking love pesto. Pesto pasta, pesto pizza, pesto sandwich - All of it. I've always loved making my own (it really is so easy), but for those of you with nut allergies, you understand how frustrating it can be to find nut-free versions of your fave foods.
We've got a nut allergy in my house, so after so much searching to find a nut-free pesto and a lot of disappointment when that didn't happen, I decided to make my own! I bought a basil plant (not necessary for this recipe, but I make it so much that it just makes sense), and we genuinely get excited for pesto night every week!
This recipe uses sunflower seeds as a substitute for the pine nuts in traditional pesto. You could also use:
hemp seeds
pepitas (pumpkin seeds)
any other nut
Store it in the fridge and put it on everything! Here are some of my favorite ways to use it:
in pasta (of course)
on chicken
as a marinade
on a pizza
on a turkey sammy
on top of veggies
All you need is food processor (a blender can will work, too)
INGREDIENTS
1/2 cup sunflower seeds
2 cups fresh basil leaves
2 tbsp fresh oregano
Juice of half a lemon
2-3 cloves of garlic
1/2 cup olive oil (more or less depending on your desired consistency)
1/2 cup grated parmesan cheese
salt and pepper to taste
DIRECTIONS
1. Combine sunflower seeds, basil, lemon, and garlic in a food processor and process until finely minced.
2. While food processor is running, slowly add in olive oil until mixture is smooth.
3. Add in parmesan cheese, salt, and pepper and pulse until combined.
