Ingredients for PESTO WITH BASIL AND SUNFLOWER SEEDS:
4 cups coarsely chopped fresh basil leaves1 cup hulled raw sunflower seeds
1/2 cup olive oil
1 cup freshly grated Parmesan
2 Tablespoons sweet butter, at room temperature
2 cloves garlic, crushed
How to prepare PESTO WITH BASIL AND SUNFLOWER SEEDS:
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.
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.
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