Go Back

Arugula Sunflower Seed Pesto


  • 1/4 cup roasted, salted sunflower seeds
  • 1 clove garlic, coarsely chopped
  • 1 1/2 lemon, zest and juice
  • 1/4 cup loosely packed flat-leaf parsley leaves
  • 4 cups baby arugula, stems removed
  • 3/4 cup extra-virgin olive oil
  • 1 cup finely shredded asiago cheese
  • 1/2 tsp Kosher salt
  • 1/8 tsp freshly ground pepper


  • Mix salt and garlic in mortar (or food processor) and pesto. Add sunflower seeds and crush. Add zest and lemon juice. Gently pound in 1/3 of the parsley and arugula along with 1 tablespoon of olive oil. 
    Add the next 1/3 of the herbs and half the remixing olive oil. Finally, add the remaining herbs and olive oil and add black pepper to taste. When ready to serve, add the cheese and mix until smooth.