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, softened
2 cl Garlic, crushed

In a blender in batches or in a food processor puree the basil with the
sunflower seeds, the oil, the Parmesan, the butter, the garlic, and salt to
taste. Transfer the pesto to a small bowl and lay plastic wrap directly on
the surface to prevent discoloration. The pesto keeps, covered and chilled,
for 2 weeks. Makes about 1 1/2 cups.

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 pesto
and 2/3 cup hot pasta cooking water. 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 taste.