Sauce: Sunflower Seed Pesto

By á-3151

Ingredients

• 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 tsp honey
• 1 tsp finely grated lemon zest
• 1 Tbsp fresh lemon juice
• Kosher salt

Details

Servings 8
Adapted from bonappetit.com

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.