Linguine With Sunflower Pesto

Recipe Ingredients

2 cups	80g / 2.8oz	Fresh basil leaves
1/2 cup	55g / 1.9oz	Hulled sunflower seeds - plus
		More for garnish
2		Garlic cloves - minced
1/2 teaspoon	2.5ml	Salt
1/4 cup	59ml	Olive oil - or more as needed
12 oz	340g	Linguine

Recipe Instructions

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.

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.

Transfer linguine to large, shallow bowl. Add pesto, salt to taste and a little additional olive oil and toss to coat. Serve hot.

This recipe yields 4 servings.

Per Serving: 347 Cal; 8g Prot; 23g Total Fat (3 Sat. Fat); 28g Carb.; 0mg Chol; 269mg Sod.; 3g Fiber.

Description:

"The pleasant, mild taste of sunflower seeds makes them a delicious -- and economical -- departure from pine nuts in this pesto."

Source:
Vegetarian Times, March 2001

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