A vibrant, plant-based pesto made with fresh basil and sunflower seeds, perfect for topping avocado toast, pasta, or using as a spread. This recipe focuses solely on the pesto component of the 'Pesto Avocado Toast'.
1. In a food processor or blender, combine the basil leaves, nutritional yeast, lemon juice, sunflower seeds, maple syrup and garlic cloves. Pulse the mixture a few times until the ingredients are roughly chopped and well combined.
2. With the food processor or blender running, slowly pour in the olive oil in a steady stream. Continue blending until the mixture becomes smooth and creamy.
3. Taste the pesto and season with salt and pepper according to your preference. Give it a quick pulse to incorporate the seasoning.
4. Transfer the pesto to a jar or airtight container, and store it in the refrigerator until ready to use. Pesto can be refrigerated for up to one week.
