|
|
|
MailTribune.com
  • Sunflower-Basil Pesto

    • email print
      Comment
  • »  RELATED CONTENT
  • 2 cups packed sunflower greens
    2 cups packed basil leaves
    1 cup grated Parmesean cheese
    3/4 cup pine nuts
    8 cloves garlic
    Salt and pepper, to taste
    Extra-virgin olive oil, for drizzling
    Finely chop the greens, basil, cheese, pine nuts and garlic and stir to combine in a medium bowl. Season to taste with the salt and pepper and just a drizzle of the oil.
    Alternatively pulse all ingredients, except oil, in a food processor, then drizzle in enough oil to moisten and loosen mixture a little. Toss pesto with vegetables or pasta or spread onto sandwiches or pizza.
    Makes about 1 cup.
    — Recipe courtesy of Salad Days.
Reader Reaction

      calendar