Sunflower Basil Pesto on Penne Pasta

This dish combines the fresh flavour of hand-picked basil and Kricklewood Farm Cold Pressed Sunflower Oil.   Top with grilled chicken breast to make this dish even more enjoyable.

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Sunflower Basil Pesto on Penne Pasta
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 2 cups (500 mL) fresh basil leaves, chopped and packed
  • ⅓ cup (75 mL) sunflower seeds
  • 3 medium-sized garlic cloves, minced
  • ½ cup (125 mL) Kricklewood Farm Cold Pressed Sunflower Oil
  • ½ cup (125 mL) freshly grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
Instructions
  1. Using a food processor, combine the basil and sunflower seeds and pulse a few times until mixed.
  2. Add the garlic, pulse a few times more.
  3. Slowly add the sunflower oil in a constant stream while the food processor is on.
  4. Add the grated cheese and pulse again until blended.
  5. Add a pinch of salt and freshly ground black pepper to taste.
  6. Serve over al dente penne pasta, top with sunflower seeds, parmesan cheese.
  7. Top with grilled chicken breast to make this dish even more enjoyable.