Preheat your oven to 400°F.
Add pine nuts, sunflower seeds, yeast, garlic and 2 ½ cups basil (leaving ½ cup for garnish) into a food processor and use the pulse function to create a paste, scraping the sides down with a rubber spatula as needed. Next, blend the oil, lemon juice and zest into the pesto, then season with 2 pinches of salt and 1 pinch of pepper to finish.
Place the frozen Chick’n Patties onto a cookie sheet and bake for 8-10 minutes in order to thaw and slightly crisp each patty.
Add your first layer of sauce to the bottom of 9X13 casserole dish and then lay your patties across the length of the dish in two rows. Add marinara across each row of patties for your third layer, and finally sprinkle the shredded cheese on top. Bake for 12-15 minutes. When the mozzarella is melted, remove and garnish with dollops of pesto and the leftover basil.
This Meat-Free Chick’n Parm pairs perfectly on top of spaghetti with a fresh side salad. Serve with extra pesto and marinara sauce on the side.