Vegan Sunflower Seed Pesto

Vegan Sunflower Seed Pesto transforms the classic pesto with a budget-friendly, nut-free, and dairy-free spin. It blends just a few simple ingredients into an irresistibly tasty sauce in less than 5 minutes.

For other super flavorful and delicious pestos, try Pistachio Pesto, Thai Basil Pesto, and Vegan Sun Dried Tomato Pesto.

Why I Love This Recipe

• Sunflower seeds are much cheaper than pine nuts, especially when purchased in bulk at Mediterranean/Asian stores.
• Like my pistachio pesto, it's so easy to make and has minimal ingredients, so you can prepare it in a matter of minutes.
• It's a vegan nut-free pesto, making it suitable for plant-based diets and those with dairy or nut allergies. In addition, it is also gluten-free, low-carb, whole30, and freezer-ready for up to 2 months.

Ingredients

Ready your aprons - here is all you need to make a delicious sunflower seed pesto. See the recipe for quantities.

• Since this is an uncooked sauce, use good quality extra-virgin olive oil.
• I like the lighter, milder, slightly earthy taste of raw sunflower seeds in pesto. While you can use roasted and salted sunflower seeds for this recipe, the flavor and texture of the pesto will be stronger. You will also need to adjust the amount of salt used.
• I don't recommend using garlic powder as a substitute for fresh garlic. It will not taste the same.

Variations

• Add in approximately ¼ cup of vegan Parmesan cheese. I'm a fan of Violife's block of vegan Parmesan—it's delicious.
• Add ½ a ripe avocado to the pesto for extra creaminess. This is also helpful if you want to reduce the amount of oil you are using.
• I like using only basil for this recipe, but I have added spinach or arugula when I don't have enough basil. It bulks it up and gives an extra nutrient boost and a vibrant green color. When I have mint growing, I've added a few leaves for a great alternative flavor.

How To Make Vegan Sunflower Seed Pesto

Here is the photographic journey from humble ingredients to delicious pesto. See the recipe card below for more details on the recipe.

Step 1: Pulse all the ingredients except the extra-virgin olive oil in a food processor.

Step 2: Slowly drizzle the olive oil through the food processor's top opening while running.

Step 3: Open the food processor and scrape the sides to ensure everything blends evenly.

Step 4: Check for the consistency and taste. Adjust flavor with extra salt, pepper, or lemon juice if needed. Thin with more olive oil if it is too thick.

Top Tips

• Stick with a food processor to make it easy to add the olive oil - smooth drizzling at its finest. A bullet might be handy for a rapid mix, but for a creamy pesto texture, the food processor is the champ. A blender will work, but they falter when getting the texture right and let too much pesto plays hide and seek at the bottom.
• Pulsing the food processor is key if you want texture in your pesto.
• If you're like me and sometimes don't want to use too much oil, there are ways to cut back without sacrificing flavor. I reduce the oil by half and add a bit of water to get the blending going - a couple of tablespoons work. Just remember, these adjustments will alter the pesto's texture and shelf life, so it might not be as rich and may not last as long in storage.
• The other trick to reduce the amount of oil is to slowly drizzle the olive oil in, bit by bit, until the pesto reaches your desired consistency. You may not need to use the whole amount.
• Don't over-process. Blend the pesto until it’s smooth to keep some texture.
• The pesto will darken when stored due to oxidation. To maintain its green color, whether you're freezing it in an ice cube tray or storing it in a container in the fridge, consider adding a thin layer of olive oil on top. Then press plastic wrap right on the surface. This simple trick helps preserve its fresh appearance.
• If you love pesto as much as I do, consider purchasing an AeroGarden or IG Works. I've had them both, and they are great for year-round herbs.

Storage

To store the vegan pesto, place it in an airtight container and refrigerate for about 3 days.

To prevent the pesto from browning, you can drizzle a thin layer of olive oil on top before pressing some plastic wrap on top and sealing the container.

For longer storage, freeze the pesto in small portions, such as in an ice cube tray, and transfer the frozen cubes to a freezer-safe bag or container. This way, you can easily thaw small amounts as needed, and it will keep for up to 3 months in the freezer.

Serving Suggestions

• Tossed in Pasta: Of course, this is the classic choice.
• Use it as a flavorful spread in sandwiches and wraps, especially with delicious grilled veggies.
• Slather it on crunchy toasted baguettes to soft ciabatta, tangy sourdough, delicate crostini and bruschetta, wholesome whole-grain bread, or even gluten-free chickpea pancakes (aka, farinata flatbread).
• Dipping crackers, breadsticks, or fresh veggies makes for a delicious snack.
• Marinate tofu, tempeh, or vegetables before grilling or baking.
• Drizzle some over hummus like this High-Protein Lupini Bean Hummus for a nice presentation and a punch of flavor.
• Swirl into soups for added richness and depth. It's delicious in Vegan White Lasagna Soup or Healthy Vegan Broccoli Cheese Soup.

Recipe FAQS

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