Fabulous Dairy-Free Pesto

This recipe is simple, easy and delicious. It makes enough to cover a LOT of pasta (I started with 1.5lbs dry quinoa/rice pasta); this truly feeds a crowd well. Sunflower seeds make this recipe very economical. I added some sautéed chicken breast to my pasta and pesto to round out the meal. This recipe freezes well. 

Note: Make sure to follow directions precisely to avoid blender problems. :) I do not have a Vitamix or other fancy blender, however this recipe is successful every time.

1c sunflower seeds

1c nutritional yeast flakes

1c olive oil

1c lemon juice

1t salt (I use pink salt)

Leaves of 2 basil plants

Wash basil leaves and spin dry. Set aside.

Put sunflower seeds in the blender and grind until the consistency is that of a coarse meal. It will look a bit like wet sand. 

Add nutritional yeast and pulse a few times.

Add the olive oil, lemon juice and salt. Begin blending, turning off blender to stir periodically. Once a uniform consistency begins to appear, add basil leaves. Continue blending and  turning off blender to stir until all basil leaves are completely incorporated. Bon appetit! :)