“Peppery arugula is the star in this vegan version of pesto sauce. This one is made with sunflower seeds, instead of the traditional pine nuts and parmesan. This makes about five 1/4-cup serrvings”
READY IN:
10mins
SERVES:
5
YIELD:
1.25 cup
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Toast sunflower seeds in dry skillet 3 minutes, or until lightly browned. Transfer to food processor.
  2. Add arugula, olive oil, lemon juice, and garlic, and process until smooth. Season with salt and pepper.

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