Basil sunflower seed pesto
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Coarsely chopped fresh basil leaves |
| 1 | cup | Unhulled raw sunflower seeds |
| ½ | cup | Olive oil |
| 1 | cup | Fresly grated Parmesan |
| 2 | tablespoons | Sweet butter, softened |
| 2 | cloves | Garlic, crushed |
Directions
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 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.