I love a good pine nut and herb pesto but the price of pine nuts is just awful and, I’m afraid, not in my student budget. That’s why I came up with this tasty pesto recipe that uses basil and sunflower seeds instead of pine nuts. The basil in this pesto is bold and the sunflower seeds give it the hearty, nutty flavor that I love so much in pine nut pesto.
Dare I say it? This basil and sunflower seed pesto is just as good as the pine nut original. Maybe even better.
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Basil and Sunflower Seed Pesto
- Total Time: 5 minutes
- Yield: 1 cup 1x
Description
A flavorful pesto made with basil and sunflower seeds, offering a nutty twist on the classic pine nut version.
Ingredients
- 1/4 cup (60 ml) olive oil
- 1/4 cup (60 ml) sunflower seeds
- 2 tbsp (30 ml) dried basil
- 2 tbsp (30 ml) Parmesan, grated
- 1/2 tsp garlic, minced
- 1/2 tsp lemon juice
- Salt and pepper, to taste
Instructions
- Place all of the ingredients into a blender.
- Blend until the mixture is just about smooth, leaving a few bits of sunflower seeds for texture if desired.
- Taste and adjust seasoning with salt and pepper as needed.
- Pour the blended pesto into a serving dish or storage container.
Notes
- This pesto can be stored in an airtight container in the refrigerator for up to a week.
- If you prefer a smoother texture, blend until completely smooth.
- You can substitute fresh basil for dried if available, using about 1/2 cup packed leaves.
- This pesto pairs well with pasta, sandwiches, or as a dip.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 0
- Sodium: 150
- Fat: 11
- Carbohydrates: 3
- Fiber: 1
- Protein: 2
- Cholesterol: 2
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Frequently Asked Questions
Why use sunflower seeds instead of pine nuts?
The article is explicit: the author swapped pine nuts for sunflower seeds because pine nuts are expensive and were outside their student budget. The 1/4 cup of sunflower seeds delivers the same hearty, nutty flavor — and the author claims the result is just as good as, or possibly better than, traditional pine nut pesto.
Can I use fresh basil instead of dried?
Yes — the notes say you can substitute fresh basil for the 2 tbsp of dried, using about 1/2 cup of packed fresh leaves. Fresh basil will give a brighter, more vibrant flavor.
How long does this pesto keep?
The notes say to store it in an airtight container in the refrigerator for up to a week. It pairs well with pasta, sandwiches, or as a dip, per the notes.
Tastes great and a wonderful option for my wife with nut allergies. Thank you for sharing this.
Hey Erica I bought some sunflower seeds to use in a salad. There were so many left over I started wondering what else they could be used for and was inspired to try making it into a pesto just as you did.I toasted my seeds before use but otherwise our recipes are identical. Pine nuts are as you say very expensive, and this version is a tasty and cost-conscious alternative. All the best, Robert
Just made this, it was great! Much better than store bought pesto. And my roommate is allergic to pine nuts, so the sunflower seeds were a nice substitute from traditional pestos!
Do you make this with fresh basil.? If so what quantity,?
Actually tried this yesterday, turned out great! thanks erica. :)
I’m so glad to hear that! Thanks for reading!