By The recipe Sunday was nut-free pesto using sunflower seeds in place of pine nuts. The kid in Brayden’s daycare class with the tree-nut allergy meant the daycare needed nut-free for Tuesday’s bake day. Same technique — basil, garlic, parmesan, olive oil, salt, with toasted sunflower seeds. Tastes nearly identical to the pine-nut version.
The recipe is below.
Nut-Free Pesto
Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes | Servings: 8
Ingredients
- 2 cups fresh basil leaves, packed
- 1/2 cup freshly grated Parmesan cheese
- 1/3 cup extra-virgin olive oil
- 3 cloves garlic, peeled
- 2 tablespoons sunflower seeds (or pumpkin seeds)
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
Instructions
- Prep the basil. Wash and thoroughly dry the basil leaves. Remove any thick stems and discard them — only the leaves go in.
- Toast the seeds. In a small dry skillet over medium heat, toast the sunflower or pumpkin seeds for 2–3 minutes, stirring frequently, until lightly golden and fragrant. Remove from heat and let cool.
- Blend. Add the basil, toasted seeds, garlic, lemon juice, salt, and pepper to a food processor. Pulse 8–10 times until coarsely chopped.
- Add the cheese. Add the Parmesan and pulse a few more times to combine.
- Stream in the oil. With the food processor running on low, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Stop to scrape down the sides as needed.
- Taste and adjust. Taste the pesto and add more salt, pepper, or lemon juice as needed. For a thinner consistency, add olive oil one teaspoon at a time.
- Store or serve. Use immediately, or transfer to a jar and press a thin layer of olive oil over the top to prevent browning. Refrigerate for up to 5 days or freeze in ice cube trays for up to 3 months.
Nutrition (per serving)
Calories: 110 | Protein: 3g | Fat: 10g | Carbs: 2g | Fiber: 0g | Sodium: 135mg