This is a much healthier version of Basil Pesto. It’s made with sunflower seeds, pumpkin seeds, nutritional yeast instead of cheese, nuts, and oil. It’s super easy and quick to prepare. Make this if you have lots of fresh basil to use up!
Place all the ingredients in a small blender or food processor.
Pulse a couple of times until it's chopped up and combined. You might have to scrape down the sides.
Enjoy it with homemade gnocchi, on pizza, with pasta, or in grilled cheese sandwiches.
Notes
Storage: Fill the pesto into an air-tight container and store it in the fridge if you don't use it immediately but keep in mind that it won't last as long as basil made with oil. I would store it 2 days max!