Soaking seeds makes a healthier, creamier pesto, but you can skip it if you're in a rush.
Recipe information
Yield
Makes 8 servings (makes 1 1/2 cups)
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 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". 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
Per serving: 70 calories
4.5 g fat
1 g fiber
#### Nutritional analysis provided by Bon Appétit
Recipe notes
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