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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Basil Sunflower Seed Pesto Recipe

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This recipe for Basil Sunflower Seed Pesto is from The Widawski Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups fresh basil leaves, chopped
3 cloves garlic (crushed)
1/2 cup olive oil
1 T lemon juice
1/2 cup Parmesan cheese
1/2 cup shelled sunflower seeds
Directions:
Directions:
Pour all ingredients in a blender or food processor. Blend until mixture becomes a paste. Put mixture in bowl and work in sunflower seeds. Cover tightly and refrigerate for future use. This can be spread on brochetta, used on pasta (thoroughly mix it in with freshly cooked homemade noodles) or any number of other applications. Should stay good in the refrigerator for 1-2 weeks.
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Great to make up and use when basil is at its best in the summer. I have made it and froze it as well. The trick is to put a piece of plastic wrap over the pesto to stop the air from getting to it - then place a lid on the container and freeze.

 

 

 

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