Easy | Servings: 8 | Ready In: 5 minutes | Yield: 1 cup
This healthy, oil-free recipe uses fresh oregano for Greek flavor on a classic Italian pesto. Roasted sunflower seeds keep this condiment nut-free, making it a tasty spread on Quick Whole Wheat Flarbread, Portabella Burgers or a delicious topping for Greek Giant Lima Beans. You can make a big batch of this vegan sauce and freeze extras.
- 1/2 cup roasted sunflower seeds
- 2 tablespoons fresh oregano
- 2 tablespoons fresh basil
- 1/4 teaspoon salt
- 1/2 – 3/4 cup water
How it’s Done:
To make the Oregano pesto: Combine the sunflower seeds, oregano, basil, and salt in a food processor. Puree. Stream in the water slowly, and stop just when the pesto is pourable. You still want it to have some chunky texture. Taste to adjust seasoning.
Yield: 1 Cup
Chef’s Katie’s Tips
Oil-Free Roasting: Use dry-roasted sunflower seeds to avoid extra oils. Double-check the ingredients label. If you prefer to roast your own, you can roast the sunflower seeds in a 350 oven for 8-10 minutes, until golden brown
Pistachio Pesto: You can also substitute with roasted pistachios for a brighter green color.
Why No Oil? on a mission I’m to get rid of empty calories. Oil is full of fat and not much else. Cooking oil-free gives you tons of flavor with a lot less calories.
Serving size: 1/8 of a recipe (about 2 tablespoons)
Calories From Fat (70%) 33.56
% Daily Value
- Total Fat 4g 6%
- Saturated Fat 0.42g 2%
- Cholesterol 0mg 0%
- Sodium 76.74mg 3%
- Potassium 77.75mg 2%
- Total Carbohydrates 2.14g <1%
- Fiber 1.19g 5%
- Sugar 0.22g
- Protein 1.6g 3%
- Calcium 6.39mg <1%
- Iron 10.57mg 59%
- Vitamin A 62.5IU 1%
- Vitamin C 0.89mg 1%
Shopping and Gear List
- Organic Sunflower Seeds by Food to Live (Raw, Kernels, No Shell, Kosher, Bulk) — 8 Ounces
- Greek Seasoning By Penzeys Spices 2.3 oz 1/2 cup jar