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 (720 ml) basil leaves (about 5 sprigs)
- 1/4 cup (60 ml) olive oil, plus more as needed
- 2 medium garlic cloves, minced
- 1/4 cup (60 ml) grated Parmesan cheese
- 1 tbsp 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