Basil Sunflower Seed Pesto
Submitted by cookies
Basil sunflower seed pesto with parmesan, garlic, butter, and olive oil. A budget-friendly twist on classic pesto that swaps pricey pine nuts for nutty, toasty sunflower seeds.
YIELD
12 servingsPREP
10 minCOOK
20 minREADY
10 minPine nuts have priced themselves out of every weeknight kitchen. This pesto swaps in raw sunflower seeds, which deliver the same nutty richness and creamy texture for a fraction of the cost. The flavor lands cleaner, slightly less resinous than pine nuts, and many cooks who’ve made the switch never go back.
Four cups of fresh basil is the foundation, blended with the seeds, oil, parmesan, and a small touch of softened butter that’s the secret to the silkiest texture. The butter coats the basil and helps prevent oxidation, keeping the green vivid for longer. Don’t skip it.
Lay plastic wrap directly on the surface of the pesto in storage. Air is what turns pesto from emerald green to dull brown within hours. With the plastic touching the surface and a thin layer of olive oil on top, this keeps for 2 weeks in the fridge or 3 months frozen in ice cube trays for single portions.
To dress pasta, use ¾ cup pesto with ⅔ cup hot pasta cooking water per pound of pasta. The starchy water emulsifies the pesto into a glossy sauce that coats every strand. A squeeze of lemon at the end wakes everything up.
Pro Tips
- Toast the sunflower seeds in a dry pan for 5 minutes until lightly golden before blending. This intensifies their nuttiness dramatically and makes the pesto taste roasted rather than raw.
- Blanch the basil for 10 seconds in boiling water, then plunge in ice water before blending. This sets the chlorophyll and keeps the pesto a brilliant emerald instead of dull army green.
- Use freshly grated parmesan, not the pre-grated stuff. The pre-grated has anti-caking agents that turn pesto grainy.
- Don’t blend the pesto smooth. A bit of texture is what separates great pesto from baby food. Pulse, don’t run.
- Freeze in ice cube trays, then transfer cubes to a zip-top bag. One cube is the perfect single-serving portion for a bowl of pasta.
Variations
- Mix in ¼ cup of toasted pumpkin seeds for added crunch and pumpkin oil richness.
- Swap half the basil for arugula for a peppery, sharper pesto.
- Add a small handful of fresh mint or cilantro for a different herbal profile.
Ingredients
Directions
In a blender in batches or in a food processor purée 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 1½ cups.
To use the pesto: For every pound of dried pasta cooking in a keeple of boiling salted water, stir together in a heated serving bowl ¾ cup pesto and ⅔ cup hot pasta cooking water. When the pasta is al dente, drain it in a colander, add it to the pesto mixture, and toss the mixture with lemon juice, salt, and pepper to taste.
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