Sunflower Seed Purple Pesto

It’s that Meatless Monday time again!

So, forever ago now… we bought a ton of yummy stuff at the Baltimore Farmer’s Market.  One of my interesting purchases (of many, duh) was Purple Basil.  I’ve never seen this stuff before and immediately thought it would be a cool thing to buy for the blog.  Of course life happened and I’ve been so busy and haven’t even had a chance to tell you about it yet!

My first idea was to try making Pesto, since I never have before.  I figured it would be awesome since it was purple.  While this Pesto TASTED awesome, it looked awful.  I wasn’t thinking and didn’t realize that after blending everything together, my beautiful purple basil would look more like brown goop.  Oh well!  It was delicious anyways.

As I’ve mentioned before, I’ve been into using my Sunflower Seed Oil from Trader Joe’s, so I went with that theme and also used toasted sunflower seeds instead of pine nuts in my pesto.

 Sunflower Seed Purple Pesto

A Recipe by:  It’s Good to be the Cook

Ingredients:

2 Cups Purple Basil Leaves, stems removed, rinsed, dried.

1 Tablespoon Garlic, minced

¼ Cup – ½ Cup Grated Parmesan or Pecorino Romano (what I used) Cheese

¼ Cup – ½ Cup Sunflower Seed Oil (or other oil)

½ Cup Toasted Sunflower Seeds

Salt, Pepper

Pasta, Veggies (I used Squash and Fresh Grape Tomtaoes)

Extra Grated Cheese & Toasted Sunflower Seeds for topping

 Directions: 

1.  Cook the pasta according to the directions on the box.

2.  Put the basil and sunflower seeds in the food processor.  Blend for 30 seconds or until the basil no longer takes up most of the space.  Add ¼ cup of Oil to start (you can always add more) and ¼ Cup of Cheese (again, you can always add more).  Blend in the food processor until smooth, scraping down the sides if necessary.  Add a sprinkle of salt and pepper, more cheese or oil if you need to.

3.  Add to pasta/veggies, or use as a spread for sandwiches!  

I had made so much Purple Pesto that I was able to freeze some to use for later.  I took Tablespoonfuls onto small pieces of saran wrap, wrapped them up, and then stored in a freezer bag.  This way, I don’t have to defrost the entire thing when I want to use it next!

I told ya it was UGLY!

Yummy! My sister and I really liked this one!

One thought on “Sunflower Seed Purple Pesto

  1. Pingback: Purple Pesto Chicken w/ Tomatoes | It's Good to be the Cook

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