Sunflower Seed, Arugula, Basil Pesto - Healthy and Tasty

Sunflower seeds, like other nuts have heart healthy oils, minerals and other nutrients. This tiny seed that produces such a massive flower gives us a perfect base with zingy arugula and fragrant basil and a little sweet hint from raw organic honey.

A 1/4 cup serving is 196 calories and great as a side dip to veggie balls.

Sunflower seeds, like other nuts, contain healthy oils, are low in carbs provide you with a source of protein. and other minerals. A tiny flower seed provides a tasty health benefit and is not as costly as other nuts to make this good for you sauce or dip. In my summer garden I could grab handfuls of basil and arugula to add to the zingy herby flavour of this pesto. Throw in a little natural honey for the micronutrients from the honey bee and you have a wonderful slightly sweet and tangy pesto that won't match anything from the jar in the store. This is a lighter version than oily store bought pestos, and comes in at around 196 calories per 1/4 cup serving if made as in the recipe.

Start with fresh and organic ingredients to make your healthy pesto.

Healthy Ingredients List:

- 1/2 cup raw shelled sunflower seeds

- 1 large garlic clove or 2-3 small ones

- 2 cups packed organic arugula leaves

- 1 cup packed fresh organic basil leaves

- 2 tbsp extra virgin olive oil

- 2 tsp raw unpasteurized honey

- juice and zest of half a lemon

- dash of pink himalayan sea salt

Place all the ingredients as listed, into the food processor.

The method is easy - just put all the ingredients all together into a food processor.

Pulse the mixture several times, and stop to push down the mixture with a spatula

Pulse the pesto mixture. Stop and remove the lid, and push down the sides with a spatula. Re pulse it again until the mixture becomes smooth and creamy looking.

The pesto will look smooth and creamy when it is done.

When it is a nice creamy consistency, you can transfer it into a covered container. Store it in the fridge until ready to use.

The recipe makes about 1 cup of pesto. Store in a covered container.

You can serve the pesto right away or store it until ready to use, in a covered container.

Ideas to use the pesto: use it as a topping on sandwiches, or on its own as a spread on breads, or as a side dip for veggie meatballs:

Pesto is a tasty dip for chips or bread sticks veggie balls.

See how I made the veggie balls on Youtube:

The pesto is great as a sauce mixed with rice, quinoa or noodles.

Pesto sauce stirred in with zucchini noodles, and topped with veggie balls.

See how I made the Sunflower seed Arugula Basil Pesto sauce on my Youtube channel:

Visit my Youtube Channel for more healthy food recipe videos:

youtube.com/c/AstridHood

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