Recipe - Basil Sunflower Seed Pesto

4 cup Coarsely chopped fresh
basil leaves
1 cup Unhulled raw sunflower seeds
One half cup Olive oil
1 cup Fresly grated Parmesan
2 tablespoon 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 One half 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 Three fourths 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini