When you think of pesto, you probably picture a classic green sauce made with basil, garlic, parmesan, pine nuts, and olive oil. But for those of us with nut allergies, this one ingredient of pine nuts is a complete dealbreaker.
The good news? You don’t need these pine nuts to enjoy the fresh and wonderful flavor of pesto!! In this post, I’m sharing my absolute favorite nut-free pesto that is so delicious and allergy friendly.
Ingredients
- 3 tablespoons of sunflower seeds
- 3 cups of basil leaves
- 3/4 cup of grated parmesan cheese
- 2 cloves if garlic
- 1 teaspoon of salt
- 1/2 cup of olive oil
Instructions
- Preheat oven to 350
- Spread sunflower seeds on a large baking tray and bake for 5 minutes then let cool
- In a blender or food processor, add basil, Parmesan cheese, garlic, and salt then pulse untill a paste is formed
- Once the paste is formed, add in the sunflower seeds and pulse again
- Then add in the olive oil and pulse again untill smooth
- Cook your pasta, mix with the pesto, and sprinkle with parmesean cheese on top if desired
- ENJOY!!!
Behind The Label 
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