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

Jump to Nutrition Facts

Ingredients

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

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.

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