Dairy + Nut Free Pesto

What's wrong with dairy + nuts? Well...nothing, for most people! Although, maybe you don't have parmesan + pine nuts on hand, maybe you're thinking about school lunches and cannot pack nuts, or maybe you're intolerant to one of the two. So this recipe is a delicous alternative that tastes just as great as the pesto we all know and love.


1.5 cups fresh basil

3/4 cup sunflower seeds

2 tbsp nutritional yeast

2 tbsp olive oil

1/2 juice of a lemon

salt + pepper to taste

Remove the basil from the stems and add to a blender or food processor with all of the remaining ingredients. Blitz until well combined + the seeds are crushed well. I prefer mine a little more chunky. Pesto will keep for weeks in the fridge if it is stored correctly - pour olive oil over the top of the pesto in the jar before placing into the fridge. This will prevent the pesto going brown and ensure it stays fresh until your very last spoonful!