Sunflower Basil Pesto + Tagliatelle Recipe Below

Sunflower Basil Pesto




Prep Time: 10 Min
Cook Time:

​Yields: 3/4 C Pesto

1. Place all of the ingredients into a small, personal sized vortex blender and puree until blended to desired consistency. Super smooth or a little chunky, it’s delicious either way. Taste and adjust salt if desired.

 

1. Store in an airtight container for about 5 – 6 days. ENJOY!

                Grocery List

• 1 C Fresh Basil, packed
• 1 -2 cloves Garlic, crushed
• ½ C Fresh Parsley, packed
• 2 Tbsp. Pecorino, grated
• ¼ C Raw Sunflower Seeds
• 1 Lemon, juiced (about 1 ½ Tbsp)
• ½ C EVOO
• 1/3 Tsp. Sea Salt

Sunflower Basil Pesto Tagliatelle
​For 2

Sunflower Basil Pesto Tagliatelle For 2




Prep Time:
Cook Time:

Yields: 2 Servings

• Heat a large pot of salted water on medium high heat. Once boiled, add the tagliatelle and cook to al dente according to package directions.

• In a large skillet set to just below medium, heat the EVOO along with the minced garlic and pepper flakes. Once things start bubbling and popping, stir and cook for about 1 minute before adding in the onions and a good pinch of sea salt & pep. Stir and continue to cook for 4 minutes.

 

• Once the tagliatelle is ready, transfer it directly from the boiling water to the skillet. Add in the pesto and about 1/4 C of the pasta water. Toss everything together as it continues to heat until pesto is evenly distributed. Add more pesto if desired.

 

• Remove from heat and toss together with pecorino and lemon juice. Taste and adjust salt / pepper if desired.

​

• Garnish each serving with fresh, chopped herbs and additional pecorino if desired. ENJOY!

              GROCERY LIST

• 250g Dry Tagliatelle Pasta
• 2 Tbsp. EVOO
• 1/2 Yellow Onion, diced
• 3 cloves garlic, crushed & minced 
• 3/4 Tsp. Red Pepper Flakes
• 4 Tbsp. + Sunflower Basil Pesto
• 1/4 C + Pecorino
• 1/2 Lemon, juice
• Fresh Basil / Parsley - Garnish
• Sea Salt / Cracked Pepper
• Pasta Water