This delicious pesto can be used in so many dishes. Toss with pasta, put over baked potatoes, add into scrambled eggs, or spread on crackers or toast! If you don’t have a food processor for this recipe, you can also use a blender or a mortar and pestle. Sunflower seeds are also a great, more affordable alternative to pint nuts.

Ingredients

  • 2 Cups fresh basil leaves

  • 1/2 Cup nutritional yeast or parmesan cheese

  • 1/2 Cup olive oil

  • 1/4 Cup sunflower seeds or pine nuts

  • 3 Garlic cloves, minced (about 3 teaspoons)

  • 1/4 Tsp salt, more to taste

  • 1/8 Tsp freshly ground black pepper

  1. Place the basil and sunflower seeds or pine nuts into a food processor and pulse several times.
  2. Add the garlic and cheese or yeast and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.
  3. While the food processor is running, slowly add the olive oil in a steady small stream. Occasionally stop to scrape down the sides of the food processor.
  4. Stir in salt and pepper, add more to taste.
Photo of recipe for basil pesto

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