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Basil Sunflower Seed Pesto 1 cup shelled raw sunflower seeds 1/2 cup olive oil 1 cup freshly grated Parmesan 2 tbsp sweet butter, softened 2 cloves garlic, crushed 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. |
