Sunflower Seed and Basil Pesto

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This pesto with sunflower seeds can be blended up super smooth or left a little chunky. Pine nuts are pricy but sunflower seeds aren’t, and they do a mighty fine job making a delicious green pesto. Store in the refrigerator in an airtight container for five to six days.

Submitted by Jonathan Charbz
Updated on August 18, 2023
Prep Time:
10 mins
Total Time:
10 mins
Servings:
8
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Ingredients

Original recipe (1X) yields 8 servings

  • 1 cup packed fresh basil

  • ½ cup packed fresh parsley

  • ½ cup extra-virgin olive oil

  • ¼ cup raw sunflower seeds

  • 2 tablespoons grated Pecorino Romano cheese

  • 1 medium lemon, juiced

  • 1 clove garlic, crushed, or more to taste

  • ⅓ teaspoon sea salt, or to taste

Directions

  1. Combine basil, parsley, olive oil, sunflower seeds, Pecorino Romano cheese, lemon juice, garlic, and sea salt in a small blender or food processor; purée until blended to desired consistency. Taste and adjust salt if desired.

Nutrition Facts (per serving)

165 Calories
17g Fat
3g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 165
% Daily Value *
Total Fat 17g 22%
Saturated Fat 3g 13%
Cholesterol 2mg 1%
Sodium 99mg 4%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 4%
Total Sugars 0g
Protein 2g 4%
Vitamin C 16mg 17%
Calcium 46mg 4%
Iron 2mg 9%
Potassium 87mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.