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Recipe by: soetkin
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See below ingredients and instructions of the recipe
4 c Coarsely chopped fresh
-basil leaves
1 c Unhulled raw sunflower seeds
1/2 c Olive oil
1 c Fresly grated Parmesan
2 tb Sweet butter, softened
2 cl Garlic, crushed
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 about 1 1/2 cups.
To use the pesto: For every pound of dried pasta cooking in a keeple
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.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
English celebrity chef also known as The Naked Chef. BBC food television shows.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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