Description
This kid-friendly pesto swaps traditional nuts for sunflower seeds, making it a safe and delicious option for those with nut allergies.
Ingredients
Units
Scale
- 3 cups basil leaves (about 5 sprigs)
- 1/4 cup olive oil, plus more as needed
- 2 medium garlic cloves, minced
- 1/4 cup grated Parmesan cheese
- 1 tablespoon sunflower seeds
- Salt and pepper to taste
- Chunks of bread, for serving
Instructions
- Coarsely chop the garlic, keeping the points of your knife down to release the oils.
- Remove the stems from the basil leaves.
- In a food processor, combine the basil leaves, minced garlic, grated Parmesan cheese, and sunflower seeds.
- Process the mixture until very fine, scraping down the sides as needed.
- Gradually add the olive oil while processing, until the pesto reaches your desired consistency. You may need to add more oil if the mixture is too thick.
- Season with salt and pepper to taste.
- Serve the pesto on chunks of bread, or as a sauce for pasta or grated zucchini.
Notes
This pesto is perfect for those with nut allergies, as it uses sunflower seeds instead of pine nuts or walnuts. If the pesto is too thick, gradually add more olive oil until it reaches the desired consistency. Serve it with bread, pasta, or as a topping for grilled vegetables. Store any leftovers in an airtight container in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 120
- Sugar: 0
- Sodium: 150
- Fat: 12
- Carbohydrates: 2
- Fiber: 1
- Protein: 2
- Cholesterol: 5