Ingredients

The following ingredients have 5 Servings
  • 1/2 cup of raw unsalted sunflower seeds
  • 3 cloves garlic, peeled
  • 1 can artichoke hearts, drained ((14.5 oz))
  • 1 lemon, juice of
  • 15 fresh basil leaves
  • 3 cups arugula ((or sub spinach))
  • salt and pepper to taste
  • 1/2 cup olive oil + more for desired consistency ((or sub avocado oil))

Instruction

  • Add the sunflower seeds, garlic, artichoke hearts and lemon juice to a food processor. Pulse until combined.
  • Add the fresh basil and spinach.
  • Stream the olive oil (or avocado oil) in while the food processor runs until the consistency is smooth.
  • Use the pesto immediately or it will last in the fridge in an airtight container for about 3-5 days or freeze for longer. See storage tips in the post above.