The Pesto Veg Recipe

Halve the cherry tomatoes. Quarter the marinated artichoke hearts if not already quartered. Peel and thinly slice the red onion into half-moons (so 1/2 cup packed when sliced). Pit and halve the kalamata olives if not already pitted.

Place the mixed salad greens in a large bowl. Add the halved cherry tomatoes, quartered artichoke hearts, sliced red onion, and halved kalamata olives. Toss gently to combine and set aside while you prepare the pesto so the flavors can mingle.

Prep

If your sunflower seeds are not toasted, heat a small dry skillet over medium heat and toast the 1/2 cup seeds, shaking the pan, until fragrant and lightly golden, about 3–4 minutes. Cool slightly.

Make the pesto

In a food processor or high-speed blender, combine the fresh basil leaves, toasted sunflower seeds, grated Parmesan, garlic cloves, and lemon juice. Pulse several times to break down the solids.

With the motor running, slowly stream in the 1/2 cup extra-virgin olive oil until the mixture becomes a smooth but slightly textured sauce. Stop and scrape down the bowl as needed. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust: add more lemon for brightness, more cheese for umami, or a pinch more salt if needed.

If the pesto is too thick for dressing a salad, thin it with 1–2 teaspoons of water or an additional 1–2 teaspoons of olive oil until it reaches a pourable consistency. (Optional: add 1 tsp red wine vinegar or balsamic for a touch of acidity.)

Drizzle about 3–4 tablespoons (or to taste) of the nut-free pesto over the salad bowl. Gently toss until the greens and vegetables are evenly coated. If needed, add the optional 1 tsp extra olive oil or a splash of vinegar to loosen the dressing.

Taste and adjust seasoning with salt and pepper to taste. Transfer to a serving platter or divide among plates. Optionally garnish with a few extra sunflower seeds or a light sprinkle of grated cheese.

Serve immediately. Leftover pesto keeps in an airtight container in the refrigerator for up to 5 days; bring to room temperature and stir before using.