View Full Version : Basil Sunflower Seed Pesto

Kitchen Witch
March 21st, 2009, 05:03 AM
Basil Sunflower Seed Pesto

4 cups coarsely chopped fresh basil leaves
1 cup unhulled raw sunflower seeds
1/2 cup olive oil
1 cup freshly grated Parmesan
2 Tablespoons sweet butter, at room temperature
2 cloves garlic, crushed

Place basil, sunflower seeds, olive oil, Parmesan, butter, and garlic in the bowl of a food processor fitted with the metal blade. Process to a puree, scraping down sides often.

Transfer pesto to a small bowl with a lid. Press a sheet of plastic wrap to the surface of the pesto sauce, then seal with the lid. May be refrigerated up to 2 weeks.

Yield: about 1-1/2 cups

To use pesto: Cook 1 pound of pasta in salted water. When pasta is cooked al dente, combine 3/4 cup pesto with 2/3 cup hot pasta water in a large bowl. Drain pasta and add to the bowl. Toss to combine. Add lemon juice, salt, and pepper to taste. Toss again and serve immediately.

Yield: 4 to 6 servings