Vegan Sundried Tomato Basil Pesto with Sunflower Seeds
This 5‑minute, dairy‑free Vegan Sundried Tomato Basil Pesto is your favorite creamy, tangy pesto, but with a twist! Made with sunflower seeds instead of pine nuts and nutritional yeast for that cheesy flavor, it’s budget‑friendly and delicious. Perfect on my Sundried Tomato Pesto Pasta Salad or pretty much anything else!
Servings 8
Calories 160kcal
Equipment
Ingredients
- 1/2 cup sundried tomatoes
- 1/2 cup packed basil
- 1/4 cup raw hulled sunflower seeds
- 1/4 cup nutritional yeast
- 1/2 lemon juiced
- 1/4 cup plus 2 tbsp olive oil
- 1 clove garlic
- 1/2 tsp salt
Instructions
- Add all ingredients to your food processor and blend until smooth.
Notes
Refrigerate leftovers in an airtight container for up to 7 days.
Feel free to add additional olive oil if you prefer a thinner pesto consistency!
Nutrition
Serving: 0.12of the recipe | Calories: 160kcal | Carbohydrates: 3g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Sodium: 270mg | Fiber: 1g
