Homemade Pesto Without Pine Nuts (Easy Vegan Recipe)

Add all of the pesto ingredients to a food processor, starting with 1/4 tsp salt.
Pulse until combined, scraping down the sides of the processor bowl as necessary before blending again. Add a little water as needed during the blending process to achieve the desired consistency for your pesto (thick for spreadable, thinner for a sauce).
Taste and add more salt if desired.
Note 1: If your sunflower seeds, cashew nuts and flaked almonds are not already toasted then add them to a dry (no oil) frying pan. Fry them over low heat, stirring occasionally, until lightly golden - this should take around 10 minutes.
Note 2: Sunflower seeds can take a little longer to break down in the food processor than pine nuts do so make sure to blend for long enough to create a smooth sauce.
40 g sunflower seeds, 60 g fresh basil leaves, 30 g cashew nuts, 15 g flaked almonds, 7 g nutritional yeast, 50 ml olive oil, 3 small cloves garlic, 1/4-1/2 tsp salt, 1/4 tsp dried rosemary, 1/8 tsp ground black pepper, up to 40 ml of water to loosen the mixture
To store the pesto, add it to a Tupperware dish and cover it in eco cling film (with the film touching the top of the pesto) and then add an airtight lid. Alternatively, you can add a thin layer of olive oil on top of the pesto instead of using cling film, before adding an airtight lid.
Store the pesto in the fridge, or freeze using an ice cube tray for single servings that you can use for a quick meal.