Sunflower Seed Basil Pesto - vegetarian recipes

Sunflower Seed Basil Pesto

October 22 2018 Meatless Monday 


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Pasta with pesto sauce is the perfect meatless meal, since pesto typically contains both nuts and cheese for protein. But for those with a nut allergy, pesto sauce is usually a no-go. So this recipe uses sunflower seeds instead, which contain a similar amount of protein and healthy fats and even have a bit of a nutty flavor! This recipe comes to us from Diana K. Rice, RD, The Baby Steps Dietitian, who created this recipe in light of her daughters nut allergy. Makes 3 1/­­2 cup batches (4 servings each) - 2 cups packed basil leaves - 3-4 cloves garlic or garlic dots - 1/­­2 cup raw unsalted sunflower seeds - 1/­­2 cup extra virgin olive oil - 2 tbsp. lemon juice - 2 oz. un-grated or 1/­­2 cup grated Pecorino Romano or Parmesan cheese* - Salt to taste   Add all ingredients to the bowl of a food processor and pulse until well-combined, scraping down sides as necessary. Serve immediately over cooked pasta or portion into freezer-safe containers for later use. *Depending on the saltiness of the cheese you use, you may not need to add salt at all. The post Sunflower Seed Basil Pesto appeared first on Meatless Monday.

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