Ingredients:
1.5 oz Sunflowers Seeds (toasted, unsalted)
3-4 cloves of Garlic
1.5 oz of Arugula Microgreens
1/4 tsp Salt
1/4 tsp Black Pepper
2/3 cup Extra Virgin Olive Oil
1/2 cup Pecorino Romano, freshly grated
1-2 tbs of lemon juice, freshly squeezed
Directions:
1) Place the sunflower seeds and microgreens into a blender and pulse several times.
2) Add the garlic, lemon juice, and pecorino romano, and pulse several more times. Scrape down the sides of the food processor with a rubber spatula.
3) While the food processor is running, slowly add the olive oil in a steady small stream. Occasionally, stop to scrape down the sides of the food processor.
4) Add salt and freshly ground black pepper to taste.
