Toasty Roasted Sunflower Seed Pesto

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Pesto has always been one of my go-to kitchen hacks. A spoonful can turn plain pasta into something restaurant-worthy or add a burst of flavor to a boring sandwich. But let’s be honest—pine nuts are expensive, and sometimes basil pesto just feels a little too traditional. That’s how I stumbled upon this nut-free, budget-friendly version using roasted sunflower seeds. The first time I made it, I was hooked. Toasting the sunflower seeds adds this deep, roasty flavor that makes the pesto feel warm and hearty while still keeping that fresh, herby brightness we all love. Plus, you can swap out the herbs depending on what’s growing in your garden or sitting in your fridge. Trust me, once you try this, you might not go back to regular pesto!

Why You’ll Love This Recipe

✔ Nut-Free & Budget-Friendly – Sunflower seeds are a fraction of the cost of pine nuts.

✔ Bold, Roasty Flavor – Toasting the seeds adds an extra layer of deliciousness.

✔ Versatile & Customizable – Use parsley, basil, cilantro, or a mix!

✔ Quick & Easy – Ready in under 10 minutes.

✔ Great for Meal Prep – Stores well for future meals.

Ingredients

• 1 cup roasted sunflower seeds (unsalted preferred)
• 2 cups fresh parsley (or sub basil, cilantro, or a mix)
• 2 cloves garlic (or more if you love garlic!)
• ½ cup grated Parmesan cheese (sub nutritional yeast for dairy-free)
• ½ cup extra virgin olive oil – Juice of 1 lemon – ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• ¼ tsp red pepper flakes (optional, for heat)
• Water, as needed (to thin consistency)

Instructions

1. Roast the Sunflower Seeds (Optional but Recommended) If your sunflower seeds aren’t already roasted, toast them in a dry pan over medium heat for 3-5 minutes, stirring frequently until golden and fragrant. Let them cool slightly.

2. Blend the Ingredients In a food processor or blender, combine: – Roasted sunflower seeds – Fresh parsley (or your chosen herbs) – Garlic cloves – Parmesan cheese (or nutritional yeast for dairy-free) – Lemon juice – Salt, black pepper, and red pepper flakes (if using)

3. Drizzle in the Olive Oil With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.

4. Adjust & Thin If Needed If the pesto is too thick, add a splash of water or more lemon juice to thin it out. Taste and adjust seasoning as needed.

Ways to Use This Pesto

• Toss with pasta for an easy meal.
• Spread on sandwiches or wraps.
• Swirl into soups for extra flavor. Use as a dip for veggies or crackers.
• Drizzle over roasted vegetables.

Storage Tips

• Fridge: Store in an airtight container for up to 5 days. A thin layer of olive oil on top helps prevent browning.
• Freezer: Freeze in ice cube trays for up to 3 months. Thaw as needed!

Customization Ideas

✅ Make It Vegan – Swap Parmesan for nutritional yeast.

✅ Make It Spicy – Add extra red pepper flakes.

✅ Boost the Umami – Add a splash of soy sauce or miso paste.

✅ Go Extra Garlicy – Roast the garlic before blending for a mellow flavor.

✅ Try a Herb Blend – Use a mix of basil, parsley, and cilantro for a unique twist.

This roasted sunflower seed pesto is a game changer—affordable, delicious, and incredibly easy to whip up. Try it and let me know your favorite way to use it! 🌻