Sunflower Seed Pesto by Chef Tyler
6
Points®
Total time: 5 min • Prep: 5 min • Cook: 0 min • Serves: 16 • Difficulty: Easy
This nut-free pesto uses toasted sunflower seeds as a fresh alternative to the sauce traditionally made with pine nuts.
Ingredients
Fresh basil
2½ cup(s)
Sunflower seeds
½ cup(s)
Garlic
1 clove(s), large
Grated Parmesan cheese
¼ cup(s)
Fresh lemon juice
1 tbsp(s)
Olive oil
½ pound(s)
Table salt
1 pinch(es)
Black pepper
1 pinch(es)
Crushed red pepper flakes
⅛ tsp(s), (pinch)
Instructions
1
In a small saute pan, toast the sunflower seeds gently over medium-low heat, about 3-4 minutes.
2
Combine all ingredients in a food processor except the oil. Pulse a few times to break down the basil and seeds. Run the food processor and slowly stream in the olive oil until emulsified. The sauce will be fairly thick.
3
Yields 1 cup (serving size: 1 Tbsp)
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