August 11, 2011

Linguine with Sunflower Pesto

Sunflower seeds also taste like summer to me. And this sunflower pesto is satisfyingly delicious and healthy!

Linguine with Sunflower Pesto
Vegetarian Times Issue: March 1, 2001   p.52

4 Servings

2 cups fresh basil leaves
1/2 cup hulled sunflower seeds, plus more for garnish
2 cloves garlic, minced
1/2 tsp. salt
1/4 cup olive oil, or more as needed
12 oz. linguine
  1. In food processor, combine basil, sunflower seeds, garlic, salt and freshly ground pepper and process until coarsely ground. With machine running, add oil in slow, steady stream through feed tube, processing until well blended.
  2. Bring large pot of lightly salted water to a boil. Add linguine, stirring to prevent sticking. Cook linguine until just tender, about 10 minutes. Drain well.
  3. Transfer linguine to large, shallow bowl. Add pesto, salt to taste and a little additional olive oil and toss to coat. Serve hot.

Nutritional Information
Per SERVING: Calories 347, Protein 8g, Total fat 23g, Carbs 28g, Cholesterol 0mg, Sodium 269mg, Fiber 3g, Sugars 0g

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