Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
289
Calories
6g
Protein
28g
Fat
8g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sunflower Seed | 1 oz (28g) hulled | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cups fresh basil leaves
- 1/2 cup hulled sunflower seeds, plus more for garnish
- 2 cloves garlic, minced
- 1/2 tsp. salt
- 1/4 cup olive oil, or more as needed
- 12 oz. linguine
- =
Directions
1
1. In food processor, combine basil, sunflower seeds, garlic, salt and freshly ground pepper and process until coarsely ground. With machine running, add oil in slow, steady stream through feed tube, processing until well blended.
2
2. Bring large pot of lightly salted water to a boil. Add linguine, stirring to prevent sticking. Cook linguine until just tender, about 10 minutes. Drain well.
3
3. Transfer linguine to large, shallow bowl. Add pesto, salt to taste and a little additional olive oil and toss to coat. Serve hot.
Recipe sourced from
fandom