Basil Sunflower Seed Pesto Recipe
Yield: 1 ServingsRecipe by luhu.jp
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 centiliter: 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 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.
Source from luhu.jp
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.
Source from luhu.jp