Sunflower seed pesto
1/4 of the cost and fully vegan, this pesto is a must make!
175g basil
150g sunflower seeds
200ml olive oil (more to cover top)
3 tbsp nutritional yeast
1 teaspoon garlic/ 2 gloves
40ml lemon juice
Salt/sugar to taste
I don’t have a fancy blender, so I pre sliced by basil and added a tiny touch of ice cold water to help the blending.
Toast sunflower seeds until golden brown in colour - allow to cool.
At the same time, sterilise your storage jar (such as putting in oven 130 degrees for 15 minutes) - and allow to cool.
Slice your basil and add to a blender alongside sunflower seeds, garlic, nutritional yeast and touch water if needed to start the blending.
Slowly add in your olive oil. Add in lemon juice.
Blend to desired consistency and taste. Adjust with salt & a touch of sugar!
