Vegan Basil Pesto with Sunflower Seeds



Quick and easy pesto with toasted sunflower seeds and lemon.

Have you seen the prices of pine nuts these days? Its crazy! Using sunflower seeds are not only cheaper but more nutritious and sustainable too as they are normally locally grown,  or at least not imported from China as most pine nuts are.

I promise you no one will now the difference between what seed you used, trust me and to be honest I can’t really taste the difference between a vegan pesto and one made with parmesan.

The pesto will be quite thick but I like to thin it out with more oil after its blended to give me more flexibility on how I use my pesto (see serving suggestions).

Give it a go!

Serving Suggestion:

I love to use my pesto as a dressing, topped over roasted veggies and swirled through pasta.


  • 1/2 cup sunflower seeds, toasted
  • 60g basil leaves
  • 2 small garlic cloves
  • zest of 1 lemon and juice to taste
  • 1/4 good olive oil
  • salt & pepper


  1. Blitz all the ingredients together, taste and adjust the seasoning.
  2. Store in the fridge, ready for use.
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