A “Natural Pesto”
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!
Oh God…it must smell deliciously…I’ll have it as soon as I can!