Homemade Pesto Sauce (without nuts!)

I am working on harvesting some of our garden surplus like the herbs that we haven’t used up and we had a ton of basil. I harvested two pounds of basil leaves from the walkways in the garden. Man did I smell good!

basil

I am allergic to nuts so I wanted to come up with a pesto I could eat too, so I decided to roast up some sunflower seeds to use in place of the pine nuts.  I used 1/4 a cup of seeds and toasted them lightly in a skillet.

I am allergic to nuts so I wanted to come up with a pesto I could eat too, so I decided to roast up some sunflower seeds to use in place of the pine nuts. I used 1/4 a cup of seeds and toasted them lightly in a skillet.

Toss the toasted seeds in the blender with 2 cups of basil leaves and we also added a couple of dried thai peppers for some kick.

Toss the toasted seeds in the blender with 2 cups of basil leaves and we also added a couple of dried thai peppers for some kick.

Add 1/4 cup grated parmesean cheese and two cloves of cut up garlic.

Add 1/4 cup grated parmesean cheese and two cloves of cut up garlic.

Blend until smooth.

Blend until smooth adding olive oil until sauce will blend. Approximately 1/4-1/2 cup.

We used some of the pesto as a topping for some cooked pasta and froze the rest in pint sized jars to use later.  It was delicious!

We used some of the pesto as a topping for some cooked pasta and froze the rest in pint sized jars to use later. It was delicious!

The kids loved this pasta and it was super healthy.

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29 Comments

  1. I have only made pesto a couple of times with walnuts. I don’t have a nut allergy, but am allergic to pine, so just stay away from the pine nuts, just in case. I have sunflower seeds, so I thought I would run out and make this right now…and then I remembered, I forgot to plant basil this year! I usually have a dozen different varieties to sell at farmers market, but for some reason, I totally spaced on it this year. I am going to have to start some and see if I can get it to live inside during the winter.

  2. Pingback: Recipe: Basil-Parsley Pesto & Bacon Pasta | Pineapple Sage

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