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This quick and easy vegan and keto-friendly pesto is a great option for those with nut and dairy allergies!

Simply subbing sunflower seeds for the traditional pine nuts is an easy swap that still gives you the nutty taste and texture. Swapping nutritional yeast for the Parmesan also makes this low carb pesto dairy free, and even gives it a healthy boost of vitamin B12.

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0 days, 0 hours, 0 minutes Hands-on 5 minutes Overall 5 minutes Serving size tbsp, 15 g/ 0.5 oz Allergy information for Easy Nut-Free & Dairy-Free Basil Pesto ✔ Gluten free ✔ Dairy free ✔ Egg free ✔ Nut free ✔ Nightshade free ✔ Pork free ✔ Avocado free ✔ Coconut free ✔ Fish free ✔ Shellfish free ✔ Beef free Pescatarian Vegetarian Vegan Print Recipe Download Recipe

Nutritional values (per serving, tbsp, 15 g/ 0.5 oz)

Net carbs 0.6 grams Protein 1.1 grams Fat 7.4 grams Calories 73 kcal Calories from carbs 3%, protein 6%, fat 91% Total carbs 1.1 grams Fiber 0.5 grams Sugars 0.1 grams Saturated fat 1 grams Sodium 49 mg ( 2 % RDA ) Magnesium 7 mg ( 2 % RDA ) Potassium 50 mg ( 2 % EMR )

Ingredients (makes 1 cup) large bunch of fresh basil (85 g/ 3 oz)

3 tbsp sunflower seeds (26 g/ 0.9 oz)

3 tbsp nutritional yeast (36 g/ 1.3 oz)

2 garlic cloves, sliced

2 tbsp lemon juice (30 ml)

1 / 4 tsp sea salt

tsp sea salt 3/ 4 cup extra virgin olive oil (180 ml/ 6 fl oz)

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Lauren Lester Creator of Healthful Creative Lauren is a food photographer, recipe developer, and author. She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography. More posts by Lauren Lester