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Beet Pesto with Sun Flower Seeds

Prep Time10 mins
Total Time10 mins
Course: Appetizer
Cuisine: American
Servings: 8
Author: Angela Roberts


  • 1 cup sunflower seeds
  • 1 cup blended olive oil
  • 2/4 cup basil
  • juice of half lemon
  • 1 cups raw beets peeled, chopped (see note)
  • 1/2 teaspoon sea salt
  • 1 cloves chopped garlic
  • 1/2 teaspoon pepper
  • 1 tablespoon orange juice
  • 1/2 to 1 teaspoon wine vinegar balsamic vinegar or apple cider vinegar


  • If you have a Vitamix: Place everything in the vitamix and blend until you have a thick pesto-type consistency.
  • If you don't have a Vitamix, soften the beets by boiling for 30 minutes. Cool completely.
  • Put everything except the vinegar into the food processor and process until you have the consistency of pesto. Add vinegar a little at a time. It should not be the predominant taste. Season with salt and pepper. Serve cold, room temperature or hot.