A nut-free style pesto: sprouted sunflower seeds replace pine nuts, and nutritional yeast adds a savoury, cheesy note.
Ingredients (serves 3 to 4)
- 250g pasta
- 100g Sprouted & Raw Organic Sunflower Seeds
- 50g fresh basil leaves
- 25g nutritional yeast
- 2 garlic cloves
- 120ml extra virgin olive oil
- Salt and pepper
Method
- Cook the pasta until al dente, then drain.
- Blend the sunflower seeds, basil, nutritional yeast, garlic, salt and pepper in a food processor until combined.
- With the machine running, add the olive oil gradually until the pesto is creamy.
- Toss the pasta with the pesto until coated and serve.
About the sprouted sunflower seeds
Activated with water, germinated into shoots and dehydrated below 40°C. They have a nice crunch and a mild nutty taste, with 20g of protein per 100g. Use them in pesto, salads, stir-fries, granola and baking, or eat them as a snack.
