Go Back
Vegan Nut-Free Pesto - Easy & Quick
Prep Time
5 mins

This delicious nut-free pesto is easy to make, packed with flavors, and requires simple ingredients. Perfect on pasta, over veggies, or pizza! This pesto is vegan, nut-free, and gluten-free.

Course: Dip, Sauce, Spread
Cuisine: Italian, Plant-based, Vegan
Keyword: easy, gluten-free, nut-free
Servings: 5
Author: Loubna
  • 1 cup fresh basil (packed)
  • 1 garlic clove
  • 1/3 cup sunflower seed (raw or toasted)
  • 1 tbsp sunflower seed butter (optional)
  • 1-2 tbsp lemon juice
  • pinch of sea salt
  • pinch of pepper
  1. In a food processor, place lemon juice, sunflower seed butter, and sunflower seeds. (You can omit the sunflower seed butter or replace it with 2 tbsp of water for easier blending) 

  2. Add garlic, salt and, pepper, and pulse to combine. Finally, add the fresh basil on top.

  3. Blend until well combined and smooth. You can add 1 tbsp of water at a time if it's hard to blend.

  4. Taste test, and adjust seasoning. Add more salt, pepper, or lemon juice if needed.

Recipe Notes
  • To store the pesto, pour it in a container, top it with olive oil or lemon juice (to avoid browning), and cover.
  • Pesto can be kept in a sealed container for up to 1 week in the fridge. It may lose its bright green color but it will still taste good.