Basil Sunflower Seed Pesto
Yield
1 servingsPrep
10 minCook
?Ready
10 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
basil
coarsely chopped fresh leaves |
*
|
| 1 | cup |
sunflower seeds
unhulled raw |
|
| ½ | cup |
olive oil
|
|
| 1 | cup |
Parmesan cheese
fresly grated |
|
| 2 | tablespoons |
butter, unsalted
softened |
|
| 2 | each |
garlic cloves
crushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
basil
coarsely chopped fresh leaves |
*
|
| 237 | ml |
sunflower seeds
unhulled raw |
|
| 118 | ml |
olive oil
|
|
| 237 | ml |
Parmesan cheese
fresly grated |
|
| 3E+1 | ml |
butter, unsalted
softened |
|
| 2 | each |
garlic cloves
crushed |
|
Directions
In a blender in batches or in a food processor purée 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 1½ cups.
To use the pesto: For every pound of dried pasta cooking in a keeple of boiling salted water, stir together in a heated serving bowl ¾ cup pesto and ⅔ 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.
