• Prep Time:
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  • Serves: 1 Servings

Basil Sunflower Seed Pesto

  • Recipe Submitted by on

Category: Sauces, Pasta

 Ingredients List

  • 4 c Coarsely chopped fresh
  • -basil leaves
  • 1 c Unhulled raw sunflower seeds
  • 1/2 c Olive oil
  • 1 c Fresly grated Parmesan
  • 2 tb Sweet butter, softened
  • 2 cl 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 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.

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