About the Recipe
This recipe swaps out traditional pine nuts for a blend of fresh basil, sunflower seeds, and garlic, all marinating in zesty olive oil. Toss the sauce over your favorite pasta, and it's perfect for those with nut allergies or anyone looking to try a new twist on an Italian classic.
1 cup fresh basil
1/4 cup olive oil
1/4 cup sunflower seeds
1/2 tsp. curry
1/2 tsp. salt
1/2 tsp. garlic
1 pack corn or brown rice pasta
(option to double recipe for extra pesto sauce)
Place the basil leaves, sunflower seeds, curry, garlic powder, and salt in a food processor. Blend them together and slowly add the olive oil.
Add water and a little salt to one cooking pan and boil the water. Then add the pasta and cook it for 7-9 minutes.
Once the pasta is done, drain it and place it back in the pan. Add 5-7 tablespoons of the pesto sauce and mix. Add more or less to match your preferred taste.