Basil Sunflower Seed Pesto Recipe


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Basil Sunflower Seed Pesto Recipe from Recipes 4U

 

Basil Sunflower Seed Pesto Recipe

Recipe 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 cl garlic, crushed

Recipe Preparation

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.

 

 

Servings: 1

 

 

 

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Basil Sunflower Seed Pesto Recipe from the Recipes 4U Cookbook

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This Basil Sunflower Seed Pesto Recipe is one of our Ethnic Recipes, which came to us from submissions from site visitors and public domain sources. It goes without saying that, with in excess of 50,000 recipes in the collection it is not possible to cook and test every recipe in the collection, so please exercise caution and plan carefully. If you spot any thing that looks wrong, please let us know.


 

Basil Sunflower Seed Pesto Recipe

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