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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)

Lindsey Neumayer
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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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Condiment, Sauce
Cuisine American, Italian
Servings 8 ounces
Calories 88 kcal

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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

Serving: 1ounceCalories: 88kcalCarbohydrates: 2gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 4mgSodium: 101mgPotassium: 70mgFiber: 1gSugar: 0.2gVitamin A: 480IUVitamin C: 2mgCalcium: 95mgIron: 1mg
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Keyword: basil, basil pesto, pesto, seeds