This pesto is one of my favourite things to make. It’s absolutely delicious and you don’t miss the parmesan cheese at all. It’s also cheap to make as it’s made with sunflower seeds, as opposed to extremely pricey pine nuts (£4.00 for 150g? I’ll make do without, thanks!). You’ll love this raw, vegan pesto recipe. Stir it into courgette pasta, use it as a layer in raw lasagne or spread simply on some flax seed crackers.
BASIL AND SUNFLOWER PESTO
- 4 cups basil
- 1 cup sunflower seeds (soaked for at least 4 hours)
- 2 cloves of garlic
- 1 tsp sea salt
- 2/3 cup extra virgin olive oil.
- Juice of half a lemon
Place everything in a food processor and mix well. This will store in a glass jar for a few weeks if you make sure to always cover it with a layer of olive oil. This prevents it from oxidisation (if you really want to know).
I stirred mine into some ribbons of courgette (use your potato peeler to make the ribbons!). I then added some sliced olives, chopped baby tomatoes, diced red onion and more fresh basil. Bon appetite!