Basil Sunflower Seed Pesto

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Basil Sunflower Seed Pesto

 

4 cup coarsely chopped fresh basil leaves

1 cup unhulled raw sunflower seeds

1/2 cup olive oil

1 cup freshly grated Parmesan

2 tbsp sweet butter, softened

2 cloves garlic, crushed

 

In a blender in batches or in a food processor puree the basil with the

sunflower seeds, the oil, the Parmesan, the butter, the garlic, and salt to

taste. Transfer the pesto to a small bowl and lay plastic wrap directly on the

surface to prevent discoloration. The pesto keeps, covered and chilled, for 2

weeks.

Makes about 1 1/2 cups.

To use the pesto: For every pound of dried pasta cooking in a kettle of boiling

salted water, stir together in a heated serving bowl 3/4 cup pesto and 2/3 cup

hot pasta cooking water. When the pasta is al dente, drain it in a colander,

add it to the pesto mixture, and toss the mixture with lemon juice, salt, and

pepper to taste.

Makes 4 to 6 servings.

 

 

 

 

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