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A spoon dipping into bright green sunflower seed pesto.
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5 from 13 votes

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. 
Prep Time10 minutes
Total Time10 minutes
Course: Sauce
Cuisine: American, Italian
Diet: Gluten Free, Low Salt, Vegan, Vegetarian
Servings: 8 people
Calories: 113kcal
Author: Alicia

Ingredients

  • cup roasted sunflower seeds, unsalted
  • 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
  • teaspoons distilled white vinegar
  • ⅓-1/2 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 ⅓ 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 ¾-1 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