Sunflower
Seed Pesto
Ingredients: 4 cup coarsely chopped
fresh large leaf or purple basil leaves,
1 cup unshelled raw sunflower seeds
2/3 cup olive oil, 1 cup freshly grated
Parmesan, 2 tbsp sweet butter (softened),
2 cloves garlic (crushed).
Directions: In a blender in batches
or in a food processor puree 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 1-1/2
cups.
To use the pesto: For every pound
of dried pasta cooking in a pot of
boiling salted water, stir together
in a heated serving bowl 3/4 cup pesto
and 2/3 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.
Yield: 5 servings
Orzo with Tomatoes, Basil, and Gorgonzola
Ingredients: 1 1/2 tablespoons olive oil, 1 cup uncooked orzo pasta, 1 red chopped onion, 1 minced clove garlic, 1 1/4 cups vegetable broth, 1 pint halved cherry tomatoes, 12 leaves chopped fresh basil, 1 1/2 tablespoons olive oil, 1 cup crumbled Gorgonzola cheese.
Directions: Heat 1 1/2 tablespoons of olive oil in a saucepan over medium heat. Stir in the orzo pasta; cook and stir until the orzo has lightly browned, 3 to 4 minutes. Stir in the onion, and cook until the onion begins to soften, about 3 minutes. Add 1 clove of garlic; cook until fragrant, about 30 seconds. Pour in the vegetable broth, and bring to a boil over high heat. Reduce heat to medium-low, and cover; simmer until the orzo is tender yet still a little firm to the bite, 12 to 14 minutes.
In a mixing bowl, combine cherry tomatoes, 1/2 of the fresh basil, garlic, and remaining olive oil.
Spoon the cooked orzo into a serving bowl. Top with tomato mixture, and sprinkle with Gorgonzola and remaining basil.
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