Sunflower Seed Pesto

• 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 

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. 

 

Serves 8; 70 calories.

VERDICT:  I wanted to like this--it was really easy to make--but it has a bitter edge from the arugula that I found unpleasant.  It also turned a sludgy brown after any amount of time in the refrigerator.  Toss.