Sunflower Seed Pesto with Zoodles Recipe

What Is Sunflower Seed Pesto with Zoodles?

This vibrant dish combines the nutty richness of sunflower seed pesto with the fresh, crisp texture of zucchini noodles, or “zoodles.” Inspired by traditional Italian pesto but reimagined with allergy-friendly seeds and nutrient-packed vegetables, it offers a refreshing and wholesome alternative.

What Makes This Recipe Anti-Inflammatory?

Sunflower seeds are loaded with vitamin E and phytosterols, both known for their antioxidant and anti-inflammatory properties that help reduce oxidative stress in the body. Combined with fresh herbs like basil and the omega-3 rich qualities from olive oil, this pesto supports a balanced inflammatory response.

Zucchini noodles provide a low-carb, high-fiber base that encourages gut health and minimizes the inflammatory impact of processed carbohydrates. Together, these ingredients create a nutrient-dense meal that soothes inflammation while delighting the palate.

Ingredients

• 1 cup raw sunflower seeds
• 2 cups fresh basil leaves, packed
• 2 cloves garlic, minced
• 1/4 cup nutritional yeast
• 1/2 cup extra virgin olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• 4 medium zucchinis, spiralized into noodles
• Optional: 1/4 teaspoon crushed red pepper flakes

Directions

Step 1

Toast the sunflower seeds in a dry skillet over medium heat for 3-4 minutes until golden and fragrant. Allow them to cool slightly.

Step 2

In a food processor, combine the toasted sunflower seeds, basil leaves, garlic, nutritional yeast, lemon juice, salt, and pepper. Pulse until coarsely blended.

Step 3

While the processor is running, slowly drizzle in the olive oil until the pesto reaches a smooth, creamy consistency. Adjust seasoning if needed.

Step 4

Place the zucchini noodles in a large bowl. Toss with the sunflower seed pesto until evenly coated. For a touch of heat, sprinkle with crushed red pepper flakes if desired.

Step 5

Serve immediately or chill for 10 minutes to allow flavors to meld. Enjoy this fresh and anti-inflammatory delight!

Nutrition Facts (per serving)

InflammaScore

1 Good! Very low inflammation potential

Q&A

Q1: What makes sunflower seed pesto a unique twist compared to traditional basil pesto?
A1: Sunflower seed pesto offers a nutty, slightly earthy flavor that sets it apart from the classic pine nut-based version. It’s also a great nut-free alternative, making it more accessible for those with allergies.

Q2: How do zoodles complement the sunflower seed pesto in this recipe?
A2: Zoodles, or zucchini noodles, provide a light and refreshing base that balances the rich, creamy texture of the sunflower seed pesto. Their mild flavor lets the pesto shine while adding a satisfying crunch.

Q3: Can sunflower seed pesto be stored for later use?
A3: Absolutely! Store sunflower seed pesto in an airtight container in the refrigerator for up to a week. For longer preservation, it can be frozen in small portions and thawed as needed.

Q4: What are some creative ways to serve this sunflower seed pesto with zoodles?
A4: Beyond a simple pasta dish, try using the pesto as a spread on sandwiches, a dip for veggies, or a drizzle over grilled meats and roasted vegetables. The zoodles can also be tossed with other fresh ingredients for a vibrant salad.

Q5: Are there any tips for making the perfect zoodles to pair with the pesto?
A5: To keep zoodles from getting soggy, spiralize fresh zucchini and lightly salt them to draw out excess moisture. Pat dry with a paper towel before mixing with the pesto for optimal texture and flavor.

This Sunflower Seed Pesto with Zoodles recipe offers a vibrant twist on classic flavors, blending nutty richness with fresh, crisp zucchini noodles for a light yet satisfying meal. Whether you’re seeking a healthy lunch or a quick dinner, this dish invites you to savor simplicity with every bite.