Wednesday, August 15, 2012

Sunflower Seed Pesto

Sunflower Seed Basil Pesto

2 cups fresh basil leaves, lightly packed
3 cloves garlic minced
½ cup sunflower seeds (roasted & shelled)
½ Tsp salt or to taste
½ to 1 tsp lemon juice or to taste (to prevent browning of the pesto)
¼ cup olive oil

Add all ingredients, except olive oil to a food processor. Pulse food processor while adding a steady stream of olive oil. Scrape sides and pulse until well-blended.
Taste and modify seasonings to taste. Use immediately, or store in a covered dish in refrigerator for up to 24 hours.
Makes about one cup.
The pesto can be used on pasta, pizza, or on a warm, crusty baguette with fresh mozzarella and sliced heirloom tomatoes.

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