Be the first to Basil, garlic, sunflower seeds, and Parmesan cheese blend into pesto sauce which is tossed with hot pasta for a quick meal. The pesto may be made and refrigerated for up to 2 weeks.
Prep Time: 10 minutes
Ingredients:
- 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
Preparation:
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
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
