Sunday, June 26, 2011

Sunflower Artichoke Lemon Pesto

Left over pasta, previously mixed with tomato sauce.
1/4 cup olive oil, plus extra for frying pan.
1/4 cup sunflower seeds
1/4 cup grated cheese
5-6 large fresh basil leaves
2 large garlic cloves
2 artichoke hearts
1 lemon, juiced
salt and pepper, to taste

1.  Heat oil in large skillet, on low heat.  Add pasta. Saute and stir until heated, season.
2.  In small food processor or blender add olive oil, sunflower seeds, cheese, basil, garlic, artichokes, lemon juice, salt and pepper..blend.  Set aside.
3. When pasta is heated, plate pesto first on serving dish.  Top with pasta and then roasted tomatoes.  Garnish with extra grated cheese.

In a mini food processor blend together all ingredients.  Add extra olive oil if needed.  Toss with pasta.

NOTE:  This recipe is great with left over pasta from a previous day.  Pasta and be sauteed with sun dried tomatoes or roasted tomatoes.

To make Roasted Tomatoes:  Slice cherry tomatoes and place on greased cookie sheet. ( I use my toaster oven since I make only a small batch for this recipe).  Drizzle with olive oil, season with sea salt and/or pepper.  Broil or roast for only a few mins until browned.

Roasted Tomatoes are optional
Artichoke Hearts are optional and can be left out of this recipe.

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