NUT-FREE BASIL PESTO
Most basil pesto recipes call for pine nuts, which can put a serious dent in your budget. Our simple basil pesto recipe has a budget-friendly twist: sunflower seeds.
For comparison, sunflower seeds will cost you about $0.17 per ounce. Pine nuts will ring in at about $1.40 per ounce. Over 8X more expensive.
Bonus, it’s nut-free! My kids don’t have allergies, but our school is nut-free, so I am always looking for delicious and easy recipes that can be equally featured on our dinner and lunch menus.
To make this recipe vegan, substitute 3 tablespoons nutritional yeast for the Parmesan cheese.
It’s the kind of recipe that you want to stock up on because it’s super flexible. Last week we used it as a base for our Breakfast Pizza.
Then on our dinner menu paired with pasta and cherry tomatoes.
It made an encore appearance in the lunchbox the next day.
Tip: If you want to freeze your basil pesto, leave out the cheese. Portion the cheese-free pesto into an ice cube tray, cover, and freeze. Once frozen, remove the pesto cubes from the tray and store them in a glass container in the freezer. When you’re ready to use your sauce, defrost a cube or two and add the grated Parmesan.
Nut-Free Basil Pesto from The 52 New Foods Challenge
Prep time: 5 minutes
Cook time: 0 minutes
Makes about 1 cup
Ingredients for Nut-Free Basil Pesto:
1 cup packed fresh basil leaves
1/3 cup hulled roasted sunflower seeds
1/3 cup grated Parmesan cheese
1 clove garlic, minced
1/4 cup extra-virgin olive oil, plus more as needed
Kosher salt
NOTE: To make vegan, substitute 3 tablespoons nutritional yeast for the Parmesan cheese.
Directions for Nut-Free Basil Pesto:
1. Place the basil, sunflower seeds, cheese, and garlic in the bowl of a food processor. Process until the ingredients are finely chopped, about 2 minutes.
2. Add the oil and process for another minute, or until smooth. Add salt to taste. For a smoother texture, add a little extra olive oil.
Pin It! Nut-Free Basil Pesto from The 52 New Foods Challenge
Pin our Nut-Free Basil Pesto Recipe! And for more budget-friendly recipe inspiration, follow our Easy Dinner Recipes Board on Pinterest.
- 1 cup packed fresh basil leaves
- ⅓ cup hulled roasted sunflower seeds
- ⅓ cup grated Parmesan cheese
- 1 clove garlic, minced
- ¼ cup extra-virgin olive oil, plus more as needed
- Kosher salt to taste
- Place the basil, sunflower seeds, cheese, and garlic in the bowl of a food processor. Process until the ingredients finely chopped, about 2 minutes.
- Add the oil and process for another minute, or until smooth. Add salt to taste. For a smoother texture, add a little extra olive oil.
If you want to freeze your basil pesto, leave out the cheese. Portion the cheese-free pesto into an ice cube tray, cover, and freeze. Once frozen, remove the pesto cubes from the tray and store them in a tightly wrapped glass container, or a zip top plastic bag, in the freezer. When you’re ready to use your sauce, defrost a cube or two and add the grated Parmesan.
