Sunflower Seed Pesto By Kelly Miller • August12,2012 • Updated February 2, 2022 • 6 Comments 302 Jump to Recipe Sunflower Seed Pesto recipe made with basil, olive oil, Parmesan cheese, and sunflower seeds instead of pine nuts. Such a cheaper way to make pesto at home! A few years ago, a time period I like to refer to as “the Hamburger Helper days,” the only time I would eat pesto was at Panera on one of their delish sandwiches. I knew it was good. So good that I thought pesto must have a million ingredients to make it taste like that. Who knew it was basil, olive oil, garlic, parm, and pine nuts? 4 out of 5 of those I have on hand at all times. Though, I don’t know about you, we can’t afford pine nuts. With the cost of the pine nuts it’s cheaper to just buy the stuff in the jar. And believe me when I say the stuff in the jar DOES NOT compare to the homemade stuff. Make sure you pick the leaves off the basil, the stems don’t taste very well. Don’t ask me how I know this. 🙂 Pulse your food processor to get everything chopped down and mixed. Drizzle some olive oil in there and pulse again. Keep adding olive oil until you get the consistency you want.  Ok so now you have delish homemade pesto that didn’t cost you an arm and a leg. What are you going to do with it?! Here are two Mostly Homemade Mom pesto recipes… Crockpot Pesto Ravioli Ranch Pesto Rigatoni Bake This honestly took 5 minutes to put together and it tastes better than takeout. Plus, you know exactly what your kids are eating.   Sunflower Seed Pesto Sunflower Seed Pesto recipe made with basil, olive oil, Parmesan cheese, and sunflower seeds instead of pine nuts. Such a cheaper way to make pesto at home! No ratings yet Print Pin Rate Course: AppetizerCuisine: AmericanKeyword: recipe for sunflower seed pesto Prep Time: 10 minutes minutes Servings: 10 servings Calories: 42kcal Author: Kelly Miller Ingredients▢ 6 cloves garlic▢ 1/2 cup parmesan cheese▢ 1/4 cup sunflower seeds▢ 1 cup basil packed down▢ olive oil InstructionsIn your food processor, dump everything except olive oil.Pulse your food processor to get everything chopped down and mixed.Drizzle some olive oil in there and pulse again.Keep adding olive oil until you get the consistency you want. NutritionCalories: 42kcal | Carbohydrates: 1g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 81mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 167IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom! 302
Winnie says August 13, 2012 at 8:50 am I'm a "pesto-freak" and I can actually eat it with a teaspoon.Thanks so much for sharing his unique recipe 🙂 Reply
thecookssister says August 13, 2012 at 2:15 pm What a great idea for pesto! Sunflower seeds are much more affordable than pine nuts, and it looks just as tasty! Stopping by from Must Try Monday (#25 Beef Burgers with Bacon and Red Onion) Amber @ The Cook's Sister Reply
Carrie @ My Favorite Finds says August 13, 2012 at 8:16 pm I never knew pesto was so easy, either, until about a year ago. Yours looks great! Especially on the pizza thanks for sharing at Must Try Monday! Reply
Becky says August 14, 2012 at 8:40 pm i sometimes use walnuts instead of pine nuts and it too tastes nice…but will deff try the sunflower seed…thanks Reply
Renee Harrison says August 19, 2012 at 1:54 am Kelly, I was laughing out loud at "the hamburger helper days"! Nothing wrong with a little hamburger helper once in a while though, lol! We were raised on it weren't we? Reply
kristi@ishouldbemoppingthefloor says August 19, 2012 at 4:33 am We love pesto! I have a huge basil plant that I'm constantly having to "thin out"…so pesto is made A LOT! Love substituting the sunflower seeds…that's awesome. I have a friend who makes hers with walnuts. Thanks so much for sharing with Mop It Up Mondays! I'm featuring this recipe tomorrow night at the party! {HUGS},kristi Reply