Sunflower Seed Pesto
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings (makes 1 1/2 cups)
- kosher salt
- 1/4 cup extra-virgin olive oil
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 2 teaspoons honey
- 1 small garlic clove
- 1/2 cup raw shelled sunflower seeds
- 2 cups (packed) arugula leaves
- 1 cup (packed) fresh basil leaves
Preparation Rinse sunflower seeds, put in a small bowl or jar, and add cold water to cover seeds by 1". Cover; soak overnight at room temperature. Drain and rinse seeds. 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. Per serving: 70 calories, 4.5 g fat, 1 g fiber Nutritional analysis provided by Bon Appétit
Preparation Rinse sunflower seeds, put in a small bowl or jar, and add cold water to cover seeds by 1". Cover; soak overnight at room temperature. Drain and rinse seeds. 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. Per serving: 70 calories, 4.5 g fat, 1 g fiber Nutritional analysis provided by Bon Appétit
