|Nutritional Guidelines (per serving)|
|Servings: 1 1/2 cups (4 to 6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 41g||52%|
|Saturated Fat 10g||48%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 21g||75%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The word pesto in Italian means "pounded," so conceivably anything that is pounded can be considered a pesto. Well, sort of. A pesto, in the traditional culinary sense, refers to an uncooked sauce made with fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil.
Since this is an uncooked sauce, use good-quality extra-virgin olive oil. Extra-virgin oils are smoother and lighter and won't compete with the other ingredients so their flavors will shine through.
This pesto sauce recipe gets a little shake-up by substituting sunflower seeds for the pine nuts and adding butter with the olive oil.
Once made, it is tossed with hot pasta for a quick, vegetarian meal or side dish.
- 4 cups fresh basil leaves (coarsely chopped)
- 1 cup sunflower seeds (raw, hulled)
- 1/2 cup extra-virgin olive oil
- 1 cup Parmesan cheese (freshly grated)
- 2 tablespoons unsalted butter (at room temperature)
- 2 cloves garlic (crushed)
Gather the ingredients.
Place basil, sunflower seeds, olive oil, Parmesan, butter, and garlic in the bowl of a food processor fitted with the metal blade. Process to a purée, frequently scraping down the sides.
Transfer pesto to a small bowl with a lid. Press a sheet of plastic wrap to the surface of the pesto, then seal with the lid until ready to use.
This sauce can be made ahead and refrigerated, covered, for up to two weeks. Let the pesto come to room temperature before tossing with pasta.
- Use walnuts in place of pine nuts.
- Try using Pecorino Romano cheese in place of Parmesan.
- Substitute baby spinach for the fresh basil.
- A more filling meal for the carnivores in your household would include the addition of sautéed, poached, or grilled chicken, shrimp, or salmon.
- Add 2/3 cup very warm heavy cream to every 3/4 cup of pesto sauce for a creamy pesto sauce.
How to Use Pesto Sauce
When you are combining pasta with a refined sauce like pesto, the best pasta to use is one that has holes or twists and turns that will sop up more of the sauce. Choose penne, fusilli, bucatini, campanelli, cavatelli, ditalini, and others, but don't count out straight pasta like fettuccine.
Cook 1 pound of pasta of choice in salted water.
When pasta is cooked al dente, remove from the heat and drain.
In a large bowl, combine 3/4 cup room-temperature pesto with 2/3 cup hot pasta water.
Add drained pasta to the bowl and toss to combine.
Add lemon juice, salt, and pepper to taste. Toss again and serve immediately.