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Basil Sunflower Seed Pesto

Ingredients
 

4 cup coarsely chopped fresh basil leaves
1 cup unhulled raw sunflower seeds
1/2 cup olive oil
1 cup fresly grated parmesan
2 tbsp sweet butter, softened
2 cl garlic, crushed




 
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Preparation
 
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 keeple
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.

 

 
Servings: 1

 

 

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