Nut-Free Basil Pesto

๐Ÿƒ If your herb garden is thriving like ours this summer, then you need this simple blender recipe to use up all that basil!!

๐Ÿƒ I always find it difficult to find nut-free pesto sauce, and since Iโ€™m allergic to pine nuts, I knew I had to find a homemade alternative. This recipe can be made vegan or vegetarian (if you add in Parmesan cheese for a sweet and zesty flavor), and can also be made extra nutritious by throwing in some spinach leaves to the basil.

๐Ÿƒ We love using our pesto as a dip for crackers and veggies, or as a marinade for cauliflower steak, pasta, chicken, or fish.

 2 cups packed basil leaves
 โ…” cup cold pressed extra virgin olive oil
 โ…“ cup raw sunflower seeds
 2 garlic cloves
 1 tbsp lemon juice
 1 tsp salt
 ยผ tsp pepper
Optional Ingredients That We Enjoy Adding
 ¼ cup shredded Parmesan cheese
 Handful baby spinach leaves
1

Wash the basil and remove the stems.

2

Combine all ingredients in a food processor or blender and pulse until smooth. Taste and add more salt/pepper/cheese to your liking. Enjoy!

Ingredients

 2 cups packed basil leaves
 โ…” cup cold pressed extra virgin olive oil
 โ…“ cup raw sunflower seeds
 2 garlic cloves
 1 tbsp lemon juice
 1 tsp salt
 ยผ tsp pepper
Optional Ingredients That We Enjoy Adding
 ¼ cup shredded Parmesan cheese
 Handful baby spinach leaves

Directions

1

Wash the basil and remove the stems.

2

Combine all ingredients in a food processor or blender and pulse until smooth. Taste and add more salt/pepper/cheese to your liking. Enjoy!

Nut-Free Basil Pesto

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