Ingredients

The following ingredients have 12 Servings
  • 1/4 cup fine grated dairy free parmesan style cheese ((we used Violife parmesan))
  • 3 Tablespoons roasted sunflower seeds
  • 1/4 - 1/2 teaspoon salt
  • Zest of 1 lemon ((optional))
  • 2 cups loose packed fresh basil
  • 1 clove garlic, minced or pressed
  • 1/3 cup + 1 Tablespoon olive oil

Instruction

  • Add the sunflower seeds, grated dairy free parmesan, salt, and lemon zest (if using) to a small food processor.
  • Process the seeds and cheese until it looks like coarse crumbs.
  • Add the fresh basil and garlic to the food processor and process again until the basil is finely chopped.
  • Turn on the processor and while the processor is running, pour the oil into the processor, stopping to scrape down the sides as needed so everything gets processed evenly.
  • Process until you're happy with the texture of your pesto.
  • Store in an airtight container in the fridge for up to 3 days. Or freeze in an ice tray to make pesto cubes you can thaw and add to your favorite dish.