Basil Sunflower Seed Pesto
4 cups coarsely chopped fresh basil leaves
1 cup unhulled raw sunflower seeds
1/2 cup olive oil
1 cup fresly grated Parmesan
2 tablespoons sweet butter, softened
2 cloves garlic, crushed
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 kettle 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.
finally, someone to ask what those yummy green things are! I had those last summer at my neighbors but never heard what they’re called. Do you know? The onion looking veggie in your picture up above on the left.
Comment by karismar — April 1, 2006 @ 4:20 am