A “Natural Pesto”

1 comment

I found this recipe in a magazine I usually read. In the last issue there was an interesting chapter about pesto: not the traditional one, but some interesting “reassessments”. I started trying out the first one: basil, olives and sunflower seeds.

Ingredients:
(serves 4-6)

– 12 black olives
– 4 spoonfuls of sunflower seeds
– 1 handful of basil
– 1 spoonful of parsley leaves
– extra virgin olive oil (as necessary)
– salt

Method:
I processed sunflower seeds for a few seconds. I added basil leaves and I processed again; then I added the olives, parsley leaves and 2 spoonfuls of oil. I added just a little cold water (better directly from the fridge) until the mixture got creamy (I didn’t want to use to much oil!)

I cooked some wholewheat pasta; when done, I dressed it with the pesto. You may want to add some boiling water from the pot where you cooked pasta.

Note: you may also want to put some portions of pesto in small glasses and¬† preserve them in the fridge…ready for any occasion!

Chef: Valina from Veganblog

  1. EleonoraNW3 24 July 2010 at 09:23

    Oh God…it must smell deliciously…I’ll have it as soon as I can!



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