Ingredients with Measurements:
- 1 cup raw sunflower seeds
- 2 cups fresh basil leaves
- 3 cloves garlic, peeled
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- 1/4 cup lemon juice
- Salt and pepper to taste
Special equipment needed:
- Food processor
Step-by-step instructions:
1. Toast the sunflower seeds in a dry skillet over medium heat until lightly golden and fragrant, stirring frequently. Remove from heat and let cool.
2. In a food processor, combine the toasted sunflower seeds, basil leaves, garlic, Parmesan cheese, and lemon juice. Pulse until finely chopped.
3. With the food processor running, slowly pour in the olive oil until the pesto is smooth and creamy.
4. Season with salt and pepper to taste.
5. Transfer the pesto to a jar or container and store in the refrigerator until ready to use.
- Time:
Preparation time: 10 minutes
- Cooking time: 5 minutes
Temperature:
- Room temperature
Serving size:
- Makes about 2 cups of pesto
Nutritional information:
- Calories: 120 per serving (2 tablespoons)
- Fat: 11g
- Carbohydrates: 3g
- Protein: 3g
Substitutions for ingredients:
- Pine nuts or walnuts can be used instead of sunflower seeds.
- Arugula or spinach can be used instead of basil.
- Pecorino Romano or Asiago cheese can be used instead of Parmesan.
Variations:
- Add a handful of cherry tomatoes for a burst of sweetness.
- Use lime juice instead of lemon juice for a tangy twist.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Toasting the sunflower seeds brings out their nutty flavor.
- If the pesto is too thick, add a little more olive oil to thin it out.
- Store the pesto in an airtight container in the refrigerator for up to a week.
Storage instructions:
- Store the pesto in an airtight container in the refrigerator for up to a week.
Reheating instructions:
- Serve the pesto at room temperature.
Presentation ideas:
- Serve the pesto in a small bowl with a drizzle of olive oil and a sprinkle of Parmesan cheese.
Garnishes:
- Fresh basil leaves
- Toasted sunflower seeds
Pairings:
- Serve the pesto with pasta, grilled chicken, or roasted vegetables.
Suggested side dishes:
- Garlic bread
- Caprese salad
Troubleshooting advice:
- If the pesto is too thick, add a little more olive oil to thin it out.
Food safety advice:
- Make sure to store the pesto in an airtight container in the refrigerator to prevent spoilage.
Food history:
- Pesto originated in Genoa, Italy in the 16th century.
Flavor profiles:
- Nutty, herbaceous, tangy
Serving suggestions:
- Serve the pesto as a dip for vegetables or spread on sandwiches.
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