Now that’s a bit of a mouthful for a title but when it comes to traditional Pesto, did you know that it contains 2 of the Top 8 Most Common Food Allergens – dairy and nuts !
Pesto is such a versatile “thing” to prepare and can be used in so many different ways.
It’s also packed full of flavour and is one of those simple, go to things we can keep in the fridge to for those busy moments when we don’t have much time.
Not to mention that it is really quick and easy to prepare.
BUT ! For people with allergies, it really can be a tricky thing and, as a result, they often go without.
So some time ago, we made it our mission to find a way to prepare a pesto that anyone could enjoy but that didn’t forgo on flavour.
Pumpkin and Sunflower Seeds are little bombs of goodness.
Pumpkin Seeds – one of the best, most alkaline sources of nutrition you can eat. They’re high in iron and magnesium, and contain a larger amount of protein than chia or flax. They’re also rich in B vitamins and are the only seed to actually have an alkalizing effect on the body, though many others are considered alkaline in nature. This means pumpkin seeds help counteract acidity and at the same time, provide the support your body needs to feel its best. They even contain amounts of anxiety-relieving trytophan, an essential amino acid, which helps improve serotonin levels.
Sunflower Seeds – Sunflower protein is a complete protein because it provides all of the essential amino acids. This powder has a high concentration of branched-chain amino acids (BCAAs Valine, Leucine and Isoleucine), which are well known for their ability to promote muscle growth and strength.
The combination of flavours also gives this Nut Free Pesto a delicious “cheesy” taste and you don’t feel like you’re missing out on anything either.
Why not give it a go and let us know what you think ?
20g Fresh Basil
1 Clove Garlic
125g Pumpkin Seeds
125g Sunflower Seeds
75ml Olive Oil
Juice of 2 Lemons
100g Fresh Spinach
½ tsp Sea Salt (if not using toasted seeds)
Water (if needed)
Putting it Together
Place the basil, garlic, pumpkin and sunflower seeds into a food processor and blend for about 15 seconds, just to start breaking down the seeds.
If your seeds are not toasted, you can add in the sea salt.
Whilst the food processor is on a slow speed, slowly pour in the lemon juice and olive oil.
As you do this, the mixture will get a bit smoother. Add in the spinach a bit at a time and blend until it reaches your desired consistency.
If you think the mixture is too thick, simply add in a little bit of water.
This Pesto will last up to a week when stored in an air tight container in the fridge.