Ingredients for Arugula Pesto
- 1/4 cup sunflower seeds
- 2 cups packed arugula leaves
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 cloves garlic
- salt to taste
- freshly ground black pepper to taste
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How to Make Arugula Pesto
- Toast 1/4 cup sunflower seeds in a dry skillet over medium heat for 5 minutes, or until fragrant and lightly browned, stirring frequently.
- Transfer the toasted sunflower seeds to a food processor.
- Add 2 cups packed arugula leaves, 1/4 cup extra virgin olive oil, 2 tablespoons lemon juice, and 2 cloves garlic to the food processor.
- Process until completely smooth, scraping down the sides as needed.
- Season generously with salt and freshly ground black pepper to taste. Add more olive oil if needed to reach desired consistency.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
4g
Fat
18g
Carbs
1g
