Budget-Friendly Pesto – Budget Bytes

There’s just nothing like homemade pesto! The fresh basil, nutty cheese, and garlicky zing always get my mouth watering. But if you’ve ever made it, you know pine nuts can be crazy expensive. My go-to hack? Swap in sunflower seed kernels and mix in half spinach with the basil. It still tastes amazing, but costs way less! One batch of this Budget-Friendly Pesto can feed up to 8, and it freezes beautifully for up to 3 months. Trust me, this budget-friendly version is about to become your new favorite!

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Our Budget-Friendly Pesto Recipe

Basil pesto is traditionally made with pine nuts and all basil, but unless you grow your own basil and already have pine nuts in your pantry, that can get real expensive real quick. This version is inspired by traditional pesto but uses roasted sunflower seeds and a mix of basil and spinach to keep things budget-friendly. I’ve found they’re much more affordable, and you’d never guess it’s a twist on the original because it still packs so much flavor! The sunflower seeds add a rich, nutty depth, and the garlic, Parmesan, and fresh basil make each bite taste just right. 😋

Budget-Friendly Pesto

This Budget-Friendly Homemade Pesto uses sunflower seeds, basil, and spinach for a delicious and affordable twist on the classic.Step-by-step photos can be seen below the recipe card.

• 3 large garlic cloves (minced, $0.24)
• ¼ cup unsalted roasted sunflower seed kernels (33g, $0.38*)
• ½ cup Parmesan cheese (grated, (60g) $0.74)
• 1 tsp salt ($0.02)
• 1½ cups fresh basil (40g, $1.99**)
• 1½ cups fresh baby spinach ($0.41**)
• 1 Tbsp lemon juice ($0.06)
• ½ cup olive oil (4 oz., $1.52)

• Gather all ingredients. Wash and dry basil and baby spinach leaves thoroughly.

• In a food processor, add garlic, sunflower seeds, parmesan cheese, and salt, and pulse until chopped. Then, add basil and spinach leaves, continuing the process until roughly chopped.

• Add lemon juice, and then while the food processor is running on low, add the olive oil in a steady stream until smooth. Now it’s ready to enjoy however you please!

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*Salted roasted sunflower seed kernels may be used, just remember to either reduce or completely eliminate the additional salt in the recipe. 
**If you have a huge bumper crop of basil that needs to be used up, feel free to use only basil and no spinach. Same great taste; however, the finished product may not be as vibrantly green.
**Please do not substitute dried or frozen basil and/or spinach for this recipe. Fresh is best!
 

Serving: 1serving (2 Tbsp)Calories: 175kcalCarbohydrates: 2gProtein: 3gFat: 17gSodium: 406mgFiber: 1g

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nutrition disclaimer here.

how to make Budget-Friendly Pesto step-by-step photos

Gather all of your ingredients. Be sure to wash and dry the basil and spinach thoroughly before starting.

Process the ingredients: Add 3 large minced garlic cloves, ¼ cup unsalted roasted sunflower seed kernels, ½ cup grated Parmesan cheese, and 1 tsp salt to a food processor. Pulse these ingredients until chopped.

Now add the washed and dried 1½ cups fresh basil and 1½ cups baby spinach leaves. Keep processing until everything is roughly chopped.

Pour in 1 Tbsp lemon juice, and while the food processor is running, add ½ cup olive oil in a steady stream until smooth.

Now your homemade pesto on a budget is ready for you to enjoy however you like!

Variations to Try!

This homemade pesto sauce is quite adaptable, so don’t be afraid to get creative with whatever ingredients you have in your kitchen. After all, using what you’ve got is one of the easiest ways to keep things budget-friendly! Here are some variations I think you’ll like:

1. Swap out the sunflower seeds for any other seed or nut. Pumpkin seeds, walnuts, or almonds all work great. And of course, if you’ve got pine nuts, go for it! I’d even consider toasting the nuts in a skillet first to add more flavor (like we do in our zucchini and toasted almond salad).
2. Omit the basil and spinach altogether, and replace them with kale to make a homemade kale pesto!
3. Try using roasted garlic for a sweeter, mellower garlic flavor
4. Substitute some of the basil/spinach with other herbs, like parsley or cilantro, for a different flavor
5. Make it vegan and dairy-free by using your favorite vegan Parmesan alternative

Storage Instructions

Homemade pesto, when stored properly in the refrigerator, typically lasts for up to 1 week. Keep it in an airtight container and stir before using again.

To extend its shelf life, you can freeze this recipe for up to 2-3 months. I personally like to freeze individual servings in an ice cube tray. Just make sure to cover each serving of pesto with a drizzle of olive oil to protect the fresh herbs from freezer burn! Once frozen, your homemade spinach and basil pesto can be removed from the tray and stored in a ziplock bag or freezer-safe container.