Pesto with Sunflower Seeds
Toasted sunflower seeds add the flavor you might miss from an aged parmesan or pine nuts in this nut-free pesto.
Servings: 8 people
Ingredients
- 1/3 cup roasted sunflower seeds, unsalted
- 1¾ cups fresh arugula or kale (thick stems removed for kale)
- 1 cup fresh basil leaves, lightly packed
- 1-2 garlic cloves, skin removed if you love garlic, use 2
- 1½ teaspoons distilled white vinegar
- 1/3-1/2 cup extra virgin olive oil
Instructions
- Add toasted sunflower seeds to a food processor and process until chopped. Add other ingredients except for the olive oil and chop till combined. Slowly add 1/3 cup of the olive oil through the top. I typically like my pesto a little thicker for adding to pastas. If you like a thinner consistency or want to use as a dressing, add another 3tbsp or so till you reach your desired consistency.
- If you'd like to spice it up, a few shakes of red pepper flakes will do the trick.
Notes
- If you're not a fan of kale or arugula, you can use spinach leaves instead. Arugula and spinach sometimes make a nice, peppery combination if you add around 3/4-1 cup of each.
- This recipe is dairy free, gluten free, and low sodium as is. Be sure to buy "roasted and unsalted" sunflower seeds. These are available at Trader Joe's.
- This makes about 1 cup of pesto.
Nutrition
Calories: 113kcal | Carbohydrates: 2g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 21mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin A: 263IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
