Pesto has long been associated with basil even though it certainly can be made from other herbs, cilantro for example makes an interesting pesto that is great on crackers and cheese. The recipe below is doubly interesting because of the inclusion of shelled sunflower seeds, unblended. It gives the pesto a whole new flavor and texture.
Ingredients:
4 cups fresh basil leaves chopped
3 cloves garlic (crushed)
1/2 cup olive oil
1 tablespoon lemon juice
1/2 cup Parmesan cheese
1/2 cup shelled sunflower seeds
Directions:
Pour all ingredients in a blender or food processor. Blend until mixture becomes a paste. Put mixture in bowl and work in sunflower seeds. Cover tightly and refrigerate for future use. This can be spread on bruchetta, used on pasta (thoroughly mix it in with freshly cooked homemade noodles) or any number of other applications. Should stay good in the refrigerator for 1 - 2 weeks.
