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Sunflower Pesto
The sunflower was cultivated
by Native Americans over 3,000 years ago.
In the 15th century, Aztec sun priestesses adorned themselves with sunflower crowns and wore jewelry decorated with sunflower motifs. Let this simple recipe help celebrate your next sunny Sunday.
4 cups coarsely chopped fresh basil leaves
1 cup unhulled raw sunflower seeds
1/2 cup extra virgin olive oil
1 cup freshly grated Parmesan
2 tbs sweet butter, softened
2 cloves garlic, crushed
In a blender or food processor, puree the basil with the sunflower seeds, oil, Parmesan, butter, garlic,
and add salt to taste. Makes about 1-1/2 cups.
Cook 1 pound of dried pasta, mix the pesto with 1/3 cup pasta cooking water. When the pasta is ready, toss it with the pesto, add a squeeze or two of
lemon juice, plus salt & pepper to taste
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