Basil Sunflower Seed Pesto

Directions

1. 1

   4 c Coarsely chopped fresh -basil leaves 1 c Unhulled raw sunflower seeds 1/2 c Olive oil 1 c Fresly grated Parmesan 2 tb Sweet butter, soft

2. 2

   Transfer the pesto to a small bowl and lay plastic wrap directly on the surface to prevent discoloration

3. 3

   The pesto keeps, covered and chilled, for 2 weeks

4. 4

   Makes about 1 1/2 cups

5. 5

   To use the pesto: For every pound of dried pasta cooking in a keeple of boiling salted water, stir together in a heated serving bowl 3/4 cup

6. 6

   When the pasta is al dente, drain it in a colander, add it to the pesto mixture, and toss the mixture with lemon juice, salt, and pepper to