Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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