Put a pep in your step with pesto! Made without garlic, the pungency in these versions of the classic Italian sauce comes from ingredients in the brassica family of vegetables. The bonus? With three variations, you have solid options whether you’re dairy free, nut free, nightshade free, PALEO…or just curious to try something new 🙂
Gluten-free, plant-based and vegan, corn free and soy-free as well!
Jump to RecipeA few notes before we start…
Sunflower seeds are used instead of pine nuts in this recipe, but hemp seeds could easily be substituted.
Raw arugula has a peppery, lightly pungent flavor and is tender enough to digest easily in the amounts used here.
Cauliflower, broccoli and kale are a bit more tough so I recommend steaming them first to avoid a belly ache… if you’re prone to that kind of thing.
Cauliflower is used for a touch of creaminess and pungency. Given the quantities used, and the relatively strong flavors of basil and arugula / kale, the actual flavor of steamed cauliflower will likely be undetectable…unless it’s combined with broccoli. For this reason, the broccoli basil pesto is made using plant-based parmesan for creaminess.
Ready?
Let’s begin!
Lightly toast the sunflower seeds until golden-brown in color.
Methods 1 and 2*: Add the raw arugula OR steamed/wilted kale together with basil, oil, salt, lemon juice, toasted sunflower seeds and steamed cauliflower to the food processor. Feel free to add lemon zest for added zing!
Process until the mixture is ground into a sauce.
*Note: The steps for Methods 1 and 2 have been combined here since the process is exactly the same. Both versions are nightshade free and PALEO.
Method 3: Add the steamed broccoli together with basil, oil, salt, lemon juice, toasted sunflower seeds and plant-based parmesan cheese* to the food processor. Feel free to add lemon zest for added zing!
Process until the mixture is ground into a sauce.
*Note: Plant-based parmesan cheeses may contain allium (onions, garlic) corn, nuts and starch from grain and/or nightshade based sources so be sure to read labels. Feel free to substitute a plant-based cream cheese of choice if that’s more accessible.
Serve!
We use all three pesto variations fairly interchangeably in our home. (depending on who is joining us, of course!) Which version do you like best?
Pesto (3 ways)
Ingredients
- 1 cup tightly packed raw arugula, steamed kale or steamed broccoli
- 1 cup tightly packed raw basil leaves, stems removed (One 2.5 oz package)
- 1/4 cup olive oil (extra virgin)
- 1/4 cup lightly toasted sunflower seeds
- 1/3 cup steamed cauliflower (substitute plant-based parmesan or cream cheese if making broccoli)
- 2 tbsp lemon juice (to taste)
- 1/2 tsp salt (to taste)
- lemon zest (optional)
Instructions
- Lightly toast the sunflower seeds in a thick bottom pan at medium heat until golden-brown. (3-5 minutes)
- Method 1: Lightly steam 1/3 cup cauliflower florets. Add the steamed cauliflower, raw arugula, basil, oil, salt, lemon juice, lemon zest and toasted sunflower seeds to the food processor.
- Method 2: Lightly steam 1/3 cup cauliflower florets and 1.5 cups tightly packed, raw kale. Add the steamed cauliflower and kale, basil, oil, salt, lemon juice, lemon zest and toasted sunflower seeds to the food processor.
- Method 3: Lightly steam 1 cup raw broccoli florets. Add the steamed broccoli, basil, oil, salt, lemon juice, lemon zest and toasted sunflower seeds and plant-based parmesan cheese (or substitute with roughly half that amount of plant-based cream cheese) to the food processor.
- Process until the mixture until it is finely ground, maintaining some texture (not pureed or ‘pasty’). Serve as is or add olive oil or water to thin it out more. Be sure to adjust the lemon juice and salt accordingly.
Notes
Arugula Basil Pesto 
Kale Basil Pesto 
Broccoli Basil Pesto
Actual nutrition facts will vary based on the exact ingredients and quantities used, as well as natural variations in raw ingredients.
