Preparation time: 15 minutes
Cooking time: about 10 minutes
Yield 4 to 6 servings
As part of the ''Women's Month'' at Maison Orphée, here's one of Elaine's favourite recipes: basil and sunflower pesto pasta.
When you're around our seed oil presses so often (and its wonderful aroma), it's hard to resist. This is exactly how Elaine, Vice President of Operations and Co-owner, fell in love with one of our most beloved products: Unrefined Sunflower Oil.
For a change from the classic pesto, she invites you to replace olive oil with this fabulous (and delicious) sunflower oil.
Try it out... your taste buds will thank you!
On the picture: Elaine Bélanger, Vice President of Operations and co-owner
INGREDIENTS FOR THE SUNFLOWER OIL PESTO
- 1/2 cup organic virgin sunflower oil
- 3 cups fresh basil leaves
- 1/2 cup raw cashews
- 1/4 cup parmesan cheese or nutritional yeast (or more!)
- 2 garlic cloves
- Fine grey sea salt Maison Orphée, to taste
- Pepper to taste
INGREDIENTS FOR THE PASTA
- 450g pasta of your choice
- 1 cup of pasta cooking water
- Unrefined sunflower oil pesto, to taste
- 1/2 cup pumpkin or sunflower seeds
- Toppings: a few basil leaves, crushed chilli flakes, pepper and a drizzle of unrefined sunflower oil
PREPARATION
1. In a food processor, mix all the ingredients for the pesto to a rich, smooth texture. Set aside.
2. In a large pot, cook the pasta in salted water according to package directions. Before draining pasta, collect about 1 cup of the cooking water. Set aside.
3. Over medium heat, in the same pot, add half the pesto and cooking water. Heat for 1 minute. Stir in pasta.
4. Once the pasta is well coated, pour in the remaining cooking water, pesto and pumpkin seeds. Mix again and continue cooking for a few minutes until you have a creamy "sauce".
5. Serve with toppings of your choice and enjoy!
Notes: Using the cooking water helps bind your pasta to your pesto, creating a rich, creamy texture.