Linguine With Sunflower Pesto

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Linguine With Sunflower Pesto

 

2 cups fresh basil leaves

1/2 cup hulled sunflower seeds, plus more for garnish

2 garlic cloves, minced

1/2 teaspoon salt

1/4 cup olive oil or more as needed

12 ounces linguine

 

In food processor, combine basil, sunflower seeds, garlic, salt and freshly

ground pepper and process until coarsely ground. With machine running, add oil

in slow, steady stream through feed tube, processing until well blended.

Bring large pot of lightly salted water to a boil. Add linguine, stirring to

prevent sticking. Cook linguine until just tender, about 10 minutes. Drain well.

Transfer linguine to large, shallow bowl. Add pesto, salt to taste and a

little additional olive oil and toss to coat. Serve hot.

Makes 4 servings.

 

 

 

 

 

 

 

 

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