This Sunflower Seed Pesto made without nuts or cheese is a fresh twist on the classic Italian sauce. Perfect for anyone following a keto, paleo, dairy-free, or AIP diet! This pesto blends fresh basil, garlic, olive oil, and raw sunflower seeds for a creamy, nutty texture that’s just as rich and flavourful as traditional pesto.

Why you’ll love this Sunflower Seed Pesto

• Vegan and dairy-free. Traditional pesto includes grated parmesan, but this recipe skips the dairy for a delicious vegan-friendly sauce.
• Nut-free and AIP-friendly. Because we’re swapping out pine nuts for sunflower seeds this pesto is perfect for anyone avoiding nuts or in the elimination phase of the autoimmune protocol (AIP).
• Meal prep and freezer-friendly. This pesto can be made ahead and stored in the fridge for up to 1 week. Or frozen in ice cube trays and kept in the freezer for up to 6 months!

Key Ingredients + Substitutions

• Basil: Fresh basil leaves give pesto it’s quintessential fresh, herby flavour and that’s what we’re using here. You could also use parsley, spinach, arugula, kale, or even steamed broccoli florets, but obviously the flavour profile will change with each substitution.
• Sunflower seeds: Traditional pesto is made with pine nuts, however pine nuts are expensive due to their labour-intensive harvesting process (like I mean crazy bonkers expensive), so we’re using sunflower seeds instead. Not only are sunflower seeds more economical, but they’re also high in anti-inflammatory antioxidants which makes them a healthy option as well as a budget-friendly one. You could also use raw walnuts.
• Garlic: While there really is no substitute to fresh garlic (especially in a recipe that calls for so few ingredients already), you could absolutely use jarred minced garlic or a few green onions.
• Lemon juice: A little lemon juice – about the juice of half a lemon – adds brightness and acidity. A splash of white wine vinegar would do in a pinch.
• Olive oil: A good tasting, neutral oil such as avocado oil is a great alternative to olive oil.

How to make Sunflower Seed Pesto

In a blender bottle or food processor, combine the basil, sunflower seeds, garlic, lemon juice, and salt. Blitz until combined. Add in half the olive oil and pulse to combine. Add the remaining oil and stir to combine.

Ways to use Sunflower Seed Pesto

• Toss your favourite pasta in it. The most obvious and popular use for pesto is perhaps as a pasta sauce. Use it straight up or mix it with a little heavy cream (cashew cream works too!) or alfredo sauce for a tasty pesto cream sauce.
• Add it to meatballs. Pesto adds a ton of flavour to meatballs. Just add ¼ cup pesto to your favourite meatball recipe or try it in my low-carb chicken pesto meatballs.
• Whisk it into eggs. Pesto scrambled eggs are an amazing way to jazz up your breakfast routine. Add a spoonful while whisking or add it to the pan for pesto fried eggs.
• Dollop it on pizza. Melty mozzarella cheese mingling with dollops of herby basil pesto – yes, please! Or skip the pizza sauce and smother the crust in a layer of pesto.
• Spread it on a sandwich. Italian deli, spicy sausage and onions, roasted red pepper and goat’s cheese, grilled chicken and arugula, caprese – all go great with pesto!
• Make cheesy pesto garlic bread. Sounds delicious, right?!

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