| Linguine With Sunflower Pesto
2 cups of fresh basil leaves
1 cup of hulled sunflower seeds + more for garnish
2 garlic cloves, minced
1 teaspoon of salt
1 cup of olive oil, or more as needed
12 ounces of linguine |
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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.
Recipe By: Vegetarian Times, March 2001Formatted for MC7 08-27-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 439 Calories; 15g Fat (30.7% calories from fat); 11g Protein; 64g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 273mg Sodium. Exchanges: 4 1/2 Grain(Starch); 0 Vegetable; 2 1/2 Fat.
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