- 8
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Ingredients
- raw shelled sunflower seeds
- small garlic clove
- (packed) arugula leaves
- (packed) fresh basil leaves
- extra-virgin olive oil
- honey
- finely grated lemon zest
- 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.
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.