Dairy Free Nut Free Sunflower Pesto

By vdub

This fresh pesto is an easy and delicious allergy-friendly adaptation of a summer classic. Serve it over gluten-free pasta for a light and satisfying switch from red sauce. This recipe ups the protein with the addition of extra sunflower seeds, making it a darker color than traditional pesto. If nuts are tolerated, you can use pine nuts (traditional), walnuts or almonds instead of the sunflower seeds.

Ingredients

• 2 cups fresh basil leaves, packed
• 1/2 cup shelled unsalted sunflower seeds (raw or
• toasted) or nuts of choice (if tolerated)
• 1/4 cup coconut oil + 2 tablespoons olive oil or oil
• of choice
• 1 clove garlic or 1/2 teaspoon gluten-free asafoetida
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1-2 tablespoons water, as needed
• Dairy-free Parmesan cheese or low-fat grated cheese of choice, optional
• Sprigs of fresh basil

Details

Servings 1
Preparation time 5mins
Cooking time 5mins
Adapted from livingwithout.com

Preparation

Step 1

1. Combine basil, sunflower seeds, oil, garlic, lemon juice, salt and pepper in a food processor. Pulse until leaves are incorporated into mixture and seeds are ground. Add water a tablespoon at a time, if needed, to help mix ingredients.

2. Serve immediately over your favorite gluten-free spaghetti or noodles. Garnish with sweet peppers, cucumbers and fresh basil. Top with grated cheese of choice.

Each ¼ cup serving contains 286 calories, 30g total fat, 14g saturated fat,
0g trans fat, 0 mg cholesterol, 292mg sodium,
4g total carbohydrate, 2g fiber, 3g protein.


TIP: Pesto will darken naturally if allowed to stand too long or when kept in the refrigerator. Reduce this oxidation by storing it in a glass jar with a thin layer of oil over the pesto.