Traditional recipes

Sunflower Seed Pesto

Sunflower Seed Pesto

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  • 1/2 cup raw shelled sunflower seeds
  • 2 cups (packed) arugula leaves
  • 1 cup (packed) fresh basil leaves
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice

Recipe Preparation

  • 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.

Nutritional Content

8 servings, 1 serving contains: Calories (kcal) 70 Fat (g) 4.5 Saturated Fat (g) .5 Cholesterol (mg) 0 Carbohydrates (g) 3 Dietary Fiber (g) 1 Total Sugars (g) 2 Protein (g) 2 Sodium (mg) 105Reviews SectionWhere can I read the reviews?

Watch the video: Sunflower Seed Pesto. Tashas Artisan Foods (July 2022).


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