| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sauces, Pasta |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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