Sunflower Seed Pesto
Create a flavorsome and nutritious pesto by blending soaked sunflower seeds with fresh arugula, basil, garlic, and zesty lemon. This vibrant pesto offers a unique twist on the classic recipe, perfect for adding a burst of fresh flavor to your meals.
— Constant Cookbook
Ingredients
- 1/2 raw shelled sunflower seeds
- 1 small garlic clove
- 2 (packed) arugula leaves
- 1 (packed) fresh basil leaves
- 1/4 extra-virgin olive oil
- 2 honey
- 1 finely grated lemon zest
- 1 fresh lemon juice
- Kosher salt
Instructions
- 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.
Yield
8 servings (makes 1 1/2 cups)
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