Thursday, December 18, 2008

Linguine with Sunflower Pesto

Early TED

2 cups fresh basil leaves (if you can have spinach, sub out some spinach for the basil leaves. You can't taste it, it adds more nutrients, and it's cheaper!)
1/2 cup hulled raw sunflower seeds (toasted ones might be good also...)
2 cloves garlic
1/2 tsp sea salt
1/4 cup olive oil, or more as needed
12 oz. linguine (use GF pasta if neededl)

1. In food processor, combine basil (and spinach), sunflower seeds, garlic, salt and fresly ground pepper (if desired) and process until coarsely ground. With machine running, add oil in slow, steady stream through food tube, processing until well blended.

2. Bring large pot of lightly salted water to a boil. Add linguine, stirring to prevent sticking. Cook until just tender, drain well.

3. Transfer linguine to large, shallow bowl. Add pesto, salt to taste and a little additional olive oil and toss to coat. Sprinkle with additional sunflower seeds, toasted if desired for more flavor. Serve hot.

Just as an FYI: Serves four Per serving: 347 calories; 8G protein; 23G total fat (3G sat. fat); 28G carb; ZERO chol; 3G fiber

1 comment:

  1. I had this for lunch on Thursday. FABULOUS! Really, it was fantastic, and got huge props from my hubby. I had to cut him off, or I wouldn't have had any left for another meal! Basil will be on every shopping list from now on.....