Condiments/ Nut-free/ Vegan

Coriander & Sunflower Seeds Vegan Pesto

Homemade pesto is one of the easiest and delicious recipes you can make in around 10 minutes. When making from scratch the freshness and intensity of flavours will beat any store bought pesto, once you try you will never go back. If you don’t have a food processor, you can use a pestle mortar.

Thus recipe uses a fresh coriander and sunflower seeds, however you can use other fresh herbs or mixture of few – basil, parsley or even spring onions would work great. Likewise you can use different seeds or use nuts.

Pesto is not only great with pasta, it makes a delicious sandwich spread, it can be used as a sauce on potatoes or eggs, also works well when added to the rice.

Coriander & Sunflower Seeds Vegan Pesto

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Serves: 1 small jar / approx. 180g
Prep Time: 10 minutes

Delicious, fresh and easy to make vegan homemade pesto.

Ingredients

  • 20g fresh coriander, roughly chopped
  • 1/3 cup / 40g sunflower seeds
  • 2 garlic gloves, peeled & roughly chopped
  • 1 tbsp nutritional yeast
  • 6 tbsp / 90ml ex. virgin olive oil
  • pinch of salt

Instructions

1

Put all ingredients into a food processor and pulse until smooth (or to desired consistency), add salt to taste. Stop once or twice to scrap the sides of the food processor. Depending from personal preferences you may want to adjust the amount of olive oil.

2

Transfer to a jar or airtight container, pour a bit more olive oil just to cover the top and store in the fridge up to 1 week.

Notes

VARIATIONS - use mix of other fresh herbs like basil or parsley. Instead of sunflower seeds use nuts - walnuts, almonds, cashews or pine nuts would work well. BOOST THIS RECIPE - add 1 tbsp of hemp hearts (great source of omega-3 & omega-6 fatty acids.

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