Ingredients
8 Servings
1
/2 cup raw shelled sunflower seeds
1
small garlic clove
2
cups (packed) arugula leaves
1
cup (packed) fresh basil leaves
1
/4 cup extra-virgin olive oil
2
teaspoons honey
1
teaspoon finely grated lemon zest
1
tablespoon fresh lemon juice
Kosher salt
Preparation
Step 1
Rinse sunflower seeds, put in a small bowl or jar, and add cold water to cover seeds by 1 inch. Cover; soak overnight at room temperature. Drain and rinse seeds.
Step 2
Purée sunflower seeds, garlic, arugula, basil, oil, honey, and lemon zest and juice until smooth. Season with salt. Thin pesto with water if too thick.
Nutrition Per Serving
8 servings
1 serving contains: Calories (kcal) 70 Fat (g) 4.5 Saturated Fat (g) .5 Cholesterol (mg) 0 Carbohydrates (g) 3 Dietary Fiber (g) 1 Total Sugars (g) 2 Protein (g) 2 Sodium (mg) 105