1/2 cup raw shelled sunflower seeds
1 garlic clove
2 cups (packed) arugula leaves
1 cup (packed basil leaves)
1/2 cup EVOO
2 teaspoons honey
2 teaspoons fined grated lemon zest
1 tablespoon fresh lemon juice
1. Soak sunflower seeds in cold water overnight in a sealed container. When you're ready to make the sauce the next day, rinse off and set aside on a paper towel.
2. Roughly chop garlic clove, basil leaves and arugula.
3. Put everything into food processor and combine.
Makes about 2 cups.