Pesto- Mike Crain's Pesto
Source of Recipe
Farmhouse Cookbook
List of Ingredients
1 cup sunflower seeds
2 cups packed fresh basil leaves
2 cloves garlic, peeled
3/4 cup olive oil
1/3 cup freshly grated Parmesan cheese
Recipe
1. Preheat the oven to 350 degrees F.
2. Spread the sunflower seeds out in a single layer on a baking sheet, and toast them in the oven until they are light golden, 10 to 12 minutes. Remove from the oven and allow to cool.
3. Mince the sunflower seeds in a food processor,using short pulses. You do not want them to turn into a paste, but they should be very finely minced. Transfer the minced sunflower seeds to a medium-size bowl and set aside.
4. Place the basil and the garlic in the food processor running, slowly add the oil and process until the ingredients are finely minced and thoroughly combined. You many need to stop the food processor once to scrape down the sides of the bowl. The mixture will be somewhat runny.
5. Transfer the basil mixture to the bowl with the sunflower seeds, and mix well. Add the cheese, mix well, and mound in a serving dish. Serve immediately or refrigerate for up to 6 hours.
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