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There are a few things in this world, more delicious and freshly made pesto, but it’s not always possible to find pine nuts, which can also be sort of expensive. Thankfully, this sunflower seed pesto recipe gives you the bold blast of basil you’re craving without using pine nuts.

A jar of green sunflower seed pesto sits on a wooden board alongside fresh basil, garlic, Parmesan cheese, and slices of bread topped with the rich spread. The marbled purple background adds a vibrant touch to this rustic presentation.

During my years of working in restaurants in Central Florida, I spent a lot of time doing prep work in kitchens. One of my favorite parts of doing prep was picking up unique spins on classic recipes. In fact, my walnut basil pesto is based on a recipe I used to make at a popular barbecue spot in Southwest Orlando! But, unlike that recipe (and my lemon basil pesto sauce for that matter), this recipe doesn’t use nuts, but sunflower seeds instead!

Now, when it comes to pesto, there’s a lot of rules depending on who you ask, but the thing about it is… It’s as different as all of the regions across Italy. In fact, the word pesto really just refers to a type of sauce that’s pounded together with a mortar and pestle! Contrary to popular belief pesto does not have to contain basil to be pesto (don’t get me started on all the bloggers who make “authentic pistachio pesto” with basil 😒). But I digress, this recipe is perfect for when you want a full flavored basil pesto, but you don’t have pine nuts.

why you’ll love this sunflower pesto recipe:

🌱 basil forward. Full focus is on the flavor of the basil in this pesto, thanks to the mildly nutty flavor of sunflower seeds.

🚫 nut free – They have a mild nutty taste that deepens when toasted, and they’re high oil content means they’re really great for making sauces with, especially pesto.

🤑 cost effective. Sunflower seeds are a lot easier to access, not to mention a lot cheaper than pine nuts, walnuts, and even almonds!

🛒 ingredients

A wooden board displays ingredients for sunflower seed pesto: basil leaves, Parmesan cheese chunks, a bowl of sunflower seeds, a garlic bulb, salt and pepper in bowls, and a bottle of olive oil. A beige cloth lies on the side.
  • sunflower seeds – I like to choose sunflower seeds that are raw because they don’t have any seasonings added to them and I get to choose how deeply to toast them. This recipe does call for toasting your sunflower seeds so if you would like to get roasted sunflower seeds, skip that step. Just make sure not to get roasted and salted sunflower seeds as they can make your sauce too salty.
  • basil – choose the freshest greenest leaves and avoid any limp brown leaves. Basil that’s bruised is different than basil that’s browning because of spoilage. A good sniff test or taste test will immediately tell you whether the basil is fresh or has spoiled. Do not use basil that doesn’t taste or smell good, it WILL affect your pesto.
  • parmesan cheese – please promise me you will buy the best parmesan you can for the rest of the time that we know each other, mmkay? I love buying mine at Costco. It’s the real deal from Italy. You can tell because the rind is stamped, which is the mark of a high-quality cheese. Whatever you do, avoid shelf-stable cheese when making pesto. Sure, there’s a time in a place for everything in this world, but this pesto ain’t it.
  • garlic – I am a self-proclaimed garlic girl. I love the taste of garlic, but you do want to be careful to not let the garlic overpower the basil in the sauce, so just a couple small cloves will do the trick.
  • olive oil – when it comes to your olive oil, make sure to choose a high-quality oil that you know, and like the taste of. You’ll also need a bit more oil to pour on top of the pesto when storing it to stop the sauce from oxidizing in the fridge.
  • salt & pepper – salt and pepper are not optional. You must season your sauces. Taste your pesto at several points during the process to determine if you need a little bit more salt to bring out the flavor. A generous pinch of freshly ground black pepper will also add a complementary bite to the bold taste of basil and garlic.

See the recipe card for the exact quantities.

🍳 instructions

A top view of a frying pan on an electric stove displaying toasted sunflower seeds, ready to be transformed into a flavorful sunflower seed pesto. The seeds are lightly browned and unevenly spread across the pans surface, while the stoves glowing red H indicates heat.

1: Toast the raw sunflower seeds in a dry pan over medium heat until golden brown and fragrant. Set aside to cool.

A person is pouring sunflower seeds into a food processor on a marbled countertop. Nearby, a wooden board holds chunks of cheese, basil leaves, and round crackers—ideal accompaniments for sunflower seed pesto.

2: Add the cooled sunflower seeds and garlic to the food processor and pulse until finely chopped.

3: Add the chunks of Parmesan cheese to your food processor and pulse to break them up further.

A food processor filled with fresh basil leaves, sunflower seeds, and grated cheese. The processor sits on a marbled surface with a partial view of cheese wedges and a small bowl of olive oil nearby, ready to create a delightful sunflower seed pesto.

4: Add fresh basil leaves to the food processor and pulse.

A hand is pouring olive oil into a food processor containing a vibrant sunflower seed pesto on a marbled countertop. Nearby, fresh basil leaves and Parmesan cheese rest invitingly on a wooden board.

5: With the food processor running, slowly drizzle in olive oil through the feed tube until the pesto reaches your desired consistency.

6: Taste and season your pesto, adding salt and pepper as needed.

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💡tips & tricks for getting it right

🍽️ serving tips

ℹ️ troubleshooting tips

  • bitter – make sure to taste your ingredients before using them, rancid sunflower seeds will be bitter in taste. Fresh basil should be pungent and spicy, but not sour or bitter. If your pesto is bitter, you can add a bit more salt to help balance it out, or try adding a small amount of honey.
  • too thick – if your pesto is too chunky you can pulse it longer in the food processor until it reaches the consistency you like. Avoid adding too much oil, which can make your pesto too thin and runny, and instead, pulse the food processor a few more times.

🔆 top tip

Toast your sunflower seeds! This simple step adds incredible depth of flavor to your pesto by bringing out the seeds’ natural nuttiness. Just a few minutes in a dry pan over medium heat until they’re golden brown will take your sauce from good to exceptional.

♻️ customize your pesto

  • add lemon – I love using a squeeze of lemon in the pesto because it helps keep the flavor bright while also helping to preserve the color. You can also add lemon zest for an even stronger lemon flavor, like in this basil lemon pesto.
  • parsley – you can swap basil for parsley in this recipe for a fresh take on pesto that works perfectly on veggies, in pasta, and more! Use flat leaf parsley for the best taste.

🧰 equipment needed & storage tips

  • food processor – while traditionally pesto was made using a mortar and pestle, a food processor makes quick work of creating a smooth, evenly blended sauce. It ensures all ingredients are uniformly chopped and emulsified, resulting in a consistent texture every time. Plus, the feed tube allows you to slowly drizzle in olive oil while the machine is running, creating that perfect pesto consistency.
  • storage jar – you’ll need an airtight storage jar because pesto does turn brown, or oxidize, when exposed to air for too long basil is a delicate girl. What can I say? Basil’s a sensitive girl. A small layer of olive oil helps to stop this oxidation process from happening in the fridge.
  • kitchen scale – Opening up cloves of garlic, can sometimes be a “Forrest Gump box of chocolates“ situation: you don’t really know what size you’re gonna get. That’s why I beg you to use a scale until you get confident with the flavor you prefer. Me telling you to use a small clove of garlic could mean something completely different to you, so providing you a weight is the best and easiest way for me to give you an accurate measurement. Plus kitchen scales help you to have less dirty dishes because you can measure everything straight into the bowl you’re cooking in.

🫙 storage tips

Store your finished pesto in an airtight storage jar in the fridge for up to two weeks. Make sure to completely cover the top of your pesto with olive oil to help stop it from oxidizing.

Alternatively, you can freeze your pesto in the jar or by using an ice cube tray. Be sure to use a silicone tray over plastic, so the flavor isn’t absorbed by the tray.

💬 q+a

Why does my pesto turn brown so quickly?

Basil oxidizes when exposed to air. Prevent it from browning by adding a layer of olive oil on top, using an airtight container, and keeping refrigerated. Adding a squeeze of lemon juice can also help maintain the green color.

How do I know if I’ve toasted the sunflower seeds enough?

Seeds should be light golden brown and fragrant after 3-5 minutes of toasting. Watch carefully and stir frequently – they can burn quickly. Remove from heat as soon as you smell a nutty aroma.

If you make this recipe, please leave a review in the comments and a star rating!
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A jar of green sunflower seed pesto garnished with a basil leaf sits on a wooden board, surrounded by fresh basil leaves, cheese chunks, and pine nuts. A spoon with the pesto rests on the board, adding a rustic touch.

Sunflower Seed Pesto (Basil Pesto without Pine Nuts)

A quick and easy homemade sunflower seed pesto recipe that's perfect for anyone looking for a budget-friendly alternative to traditional pine nut pesto. Made with fresh basil, toasted sunflower seeds, garlic, and parmesan cheese, this fresh basil pesto without nuts maintains all the vibrant flavors of classic pesto while being more economical.
5 from 2 votes
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Course: Condiment, Sauce
Cuisine: American, Italian
Keyword: basil, basil pesto, pesto, seeds
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 8 ounces
Calories: 88kcal
Author: Lindsey Neumayer

Equipment

  • 1 food processor
  • 1 small skillet for toasting sunflower seeds
  • 1 scale or measuring cups, for measuring ingredients
  • 1 storage jar

Ingredients

  • 45 g sunflower seeds unsalted & toasted, 1/3 cup
  • 65 g fresh basil leaves 3 cups, lightly packed
  • 8 g garlic cloves 2 small cloves
  • 25 g olive oil extra virgin
  • 50 g parmesan cheese freshly grated or in chunks, 1/3 cup
  • salt and black pepper to taste

Instructions

  • Toast sunflower seeds. If using raw sunflower seeds, toast them first: Heat a small, dry skillet over medium heat. Add 45 g sunflower seeds (1/3 cup) and toast for 3-5 minutes, stirring frequently, until golden brown and fragrant. Remove from heat and let cool completely.
  • Pulse seeds and garlic. In a food processor, combine the cooled toasted sunflower seeds and 8 g garlic (2 small cloves). Pulse until finely chopped.
  • Add cheese. Add 50 g parmesan cheese (1/3 cup) and pulse to combine.
  • Add basil. Add 65 g basil leaves (3 cups, lightly packed) and pulse until roughly chopped.
  • Drizzle in oil. With the food processor running, slowly drizzle in the 25 g olive oil (2 ounces) until the desired consistency is reached.
  • Season to taste. Season with salt and black pepper to taste.
  • Store. Store finished pesto in a jar topped with a layer of olive oil to keep it from oxidizing.

Nutrition Information

Servings: 8 ounces
Calories: 101mg
Total Fat: 101mg
Saturated Fat: 101mg
Trans Fat: 101mg
Cholesterol: 101mg
Sodium: 101mg
Carbohydrates: 101mg
Fiber: 101mg
Sugar: 101mg
Protein: 101mg

The information provided is an estimate based on an online nutrition facts calculator and actual nutrition facts may vary.

Lindsey Neumayer is a culinary content creator at A Recipe For Fun based in Central Florida. She is a classically trained baking and pastry student from Valencia College who also has over 14 years of experience in the fields of education, training, & development. She uses her expertise in education and the culinary arts to share easy-to-follow recipes that you can recreate with confidence at home!

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4 Comments

  1. 5 stars
    I’ve been looking for a pesto recipe without pine nuts because they’re so expensive! Thanks so much for this, it’s great!

    Reply

    1. Thank you so much for your review, Nancy! I’m so glad this recipe has been helpful to you! Pine nuts can be expensive and I’ve also had trouble finding them before, so it’s nice to have an alternative!

      Reply

  2. 5 stars
    I love pesto but needed a recipe that did not use pine nuts, while the flavor wasn’t identical to the pesto I know and love, it was so close that no one noticed the difference, especially when I used it in a pasta recipe. Thank you!

    Reply
5 from 2 votes

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