Nut-Free Pesto
This recipe can easily be adapted to all sorts of nuts or seeds. Traditionally I’ve made it with pine nuts, but when my kids started school and wanted pesto pasta in their thermos, I couldn’t send it. This version is safe for a nut free environment, which is handy for school or events when nut free is required.
Ingredients
2 cups Basil leaves
2 cloves Garlic
1/4 cup Sunflower seeds, roasted
1/2 cup Parmesan cheese, shredded
salt and pepper
1/2 cup Extra virgin olive oil
Instructions
- Add basil, garlic, sunflower seeds, cheese, salt and pepper to a food processor.
- Blend well.
- Slowly pour olive oil through feeding chute.
- Enjoy!
Tips:
- Freezes very well.
- I freeze extra in small mason jars for quick defrosting
- The sunflower seeds oxidize, so the vibrant green colour will fade after preparation and exposure to air. It’s still perfectly safe to eat.
