Dairy Free and Nut Free Pesto Sauce
Ingredients
-
½
cup
raw unsalted sunflower seeds
-
3
cloves
garlic, peeled
-
1
can
artichoke hearts, drained (14.5 oz)
-
1
unit
lemon, juice of
-
15
leaves
fresh basil
-
3
cups
arugula (or sub spinach)
-
to taste
unit
salt
-
to taste
unit
pepper
-
½
cup
olive oil (or sub avocado oil)
Instructions
- 1. Add sunflower seeds, garlic, artichoke hearts, and lemon juice to a food processor and pulse until combined.
- 2. Add fresh basil and arugula.
- 3. Stream in olive oil while the food processor runs until smooth.
- 4. Use the pesto immediately or store in an airtight container in the fridge for 3-5 days or freeze for longer storage.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
20g
Total carbohydrates
10g
Total protein
6g
Sodium
50mg
Cholesterol
0mg
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