Description

Create a stunning two-tone pesto swirl using this nut-free recipe, combining a classic green basil pesto with a vibrant roasted red pepper pesto. Toasted sunflower seeds provide a creamy texture and nutty flavor, making this versatile sauce perfect for pasta, chicken, or sandwiches.

Ingredients

Scale

60 g (2 cups packed) fresh basil leaves
2 cloves garlic
40 g (1/4 cup) raw sunflower seeds, lightly toasted
30 g (1/4 cup) Parmesan cheese, grated
80 ml (1/3 cup) extra virgin olive oil
15 ml (1 tablespoon) fresh lemon juice
2.5 ml (1/2 teaspoon) sea salt, or to taste
1.25 ml (1/4 teaspoon) freshly ground black pepper, or to taste
200 g (1 cup) roasted red peppers, drained well
1 clove garlic
30 g (3 tablespoons) raw sunflower seeds, lightly toasted
20 g (2 tablespoons) Parmesan cheese, grated
60 ml (1/4 cup) extra virgin olive oil
1.25 ml (1/4 teaspoon) red pepper flakes (optional)
2.5 ml (1/2 teaspoon) sea salt, or to taste
1.25 ml (1/4 teaspoon) freshly ground black pepper, or to taste
10 g (2 tablespoons) finely chopped fresh basil (for garnish)
10 g (1 tablespoon) toasted sunflower seeds (for garnish)
A small drizzle of extra virgin olive oil (for finishing)

Instructions

Toast Sunflower Seeds: Lightly toast 70 g (7 tablespoons) raw sunflower seeds in a dry skillet over medium-low heat for 3-5 minutes, stirring until golden and fragrant. Cool completely, then divide into 40 g (1/4 cup) and 30 g (3 tablespoons) portions.
Prepare Green Basil Pesto: In a food processor, combine basil leaves, 2 garlic cloves, 40 g toasted seeds, and 30 g Parmesan. Pulse, then slowly stream in 80 ml olive oil and lemon juice while blending until smooth. Season with salt and pepper. Transfer to a bowl.
Prepare Red Pepper Pesto: In the same food processor, combine drained roasted red peppers, 1 garlic clove, 30 g toasted seeds, 20 g Parmesan, and optional red pepper flakes. Pulse, then slowly stream in 60 ml olive oil while blending until smooth. Season with salt and pepper. Adjust consistency with water or oil if needed. Transfer to a separate bowl.
Assemble Pesto Swirl: Spoon generous dollops of green basil pesto and red pepper pesto onto a serving dish or plate. Use the back of a spoon to gently swirl the pestos together for a two-tone visual effect.
Garnish and Serve: Finish with a garnish of chopped fresh basil, toasted sunflower seeds, and a drizzle of extra virgin olive oil. Serve immediately with pasta, bread, or grilled protein.

Notes

To keep the green pesto vibrant, use fresh lemon juice and store leftovers in the refrigerator with a thin layer of olive oil on top to prevent browning. For longer storage, freeze both pestos in ice cube trays for up to 3 months. When processing the red pepper pesto, add extra water or oil as needed to achieve a smooth consistency.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Sauce
Method: Blend
Cuisine: Italian-inspired

Nutrition

Serving Size: 1/4 cup
Calories: 220 kcal
Sugar: 2 g
Sodium: 400 mg
Fat: 24 g
Saturated Fat: 3 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 4 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 10 mg

Keywords: pesto, nut-free, sunflower seed pesto, basil pesto, red pepper pesto, vegetarian, pasta sauce, condiment, easy, swirl