Sunflower Seed Pesto
| 7 |
14 |
81 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 14 min |
0 min |
6
|
An arugula and basil-packed pesto dip to pair with pasta, pizza, crunchy veggies, or crackers.
Ingredients
|
1 cup
|
Sunflower seeds
(kernels, raw)
|
|
2 cup
|
Arugula
(packed)
|
|
1 cup
|
Basil, fresh
(packed)
|
|
12 clove(s)
|
Garlic
|
|
1/4 cup
|
Water
|
|
2 tbsp
|
Nutritional yeast
|
|
1 medium
|
Lemon
|
Instructions
1. Measure 2 cups of arugula, packing it into the measuring cup. Measure 1 cup of packed basil leaves.
2.Rinse arugula and basil.
3.Place greens into food processor with peeled garlic cloves, sunflower seeds, water, and nutritional yeast.
4.Use a citrus squeezer to add the juice of one lemon
5.Blend on high until well combined with a slight amount of texture remaining.
6.Enjoy!
Nutrition Facts
Per Portion
Calories
81
Calories from fat
42
Calories from saturated fat
4.8
Total Fat
4.6 g
Saturated Fat
0.5 g
Trans Fat
0
Polyunsaturated Fat
3.0 g
Monounsaturated Fat
1.0 g
Cholesterol
0
Sodium
11.7 mg
Potassium
219 mg
Total Carbohydrate
6.6 g
Dietary Fiber
2.5 g
Sugars
0.9 g
Protein
4.3 g
Dietary servings
Per Portion
| Fruit |
0.2 |
| Meat Alternative |
0.3 |
| Vegetables |
0.3 |
Energy sources
Meal Type(s)
