Safety-scanned gluten-free recipe
Vegan Sunflower Seed Pesto
Vegan Sunflower Seed Pesto is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian condiment. This recipe serves 8 and costs 52 cents per serving. One serving contains 86 calories, 2g of protein, and 8g of fat. From preparation to the plate, this recipe takes roughly 15 minutes. It is brought to you by Foodista. 1 person has made this recipe and would make it again. If you have garlic, olive oil, salt, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 66%. This score is solid. Similar recipes are Sunflower Seed Butter Granola Bars with Chocolate Drizzle (no-bake, vegan, gluten-free), Homemade White Chocolate and Butterscotch Sunflower Seed Butter (gluten-free, with vegan option), and Daikon Rolls with Cilantro Pumpkin Seed Pesto (Raw, Vegan, Paleo).
Ingredients
Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.
Directions
- Remove all the basil leaves from its stems. Rinse the basil leaves under cold water and using a colander or strainer
- Now here's a trick that will help you dry herbs much quicker and efficiently, without breaking any delicate leaves -
- Place the basil leaves into a salad spinner just like you would with salad and spin until there is little to no water left. You need to make sure that there is minimal water so that it will preserve longer
- Add the basil, olive oil, sunflower seeds, garlic clove and salt into a blender. Blend until the sunflower seeds are fine.
- Add more olive oil as needed
- Use a spatula to pour the pesto sauce into a mason jar or other glass container. Lastly, pour in a layer of olive oil just to cover the pesto. This helps preserve it. Best used within two weeks.
Nutrition
| Calories | 86.49 kcal |
|---|---|
| Fat | 8.4 g |
| Carbohydrates | 1.94 g |
| Protein | 1.93 g |
Cook alongside the community
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Visit Gluten-Free RecipesSource: Spoonacular