*  Exported from  MasterCook  *
                         BASIL SUNFLOWER SEED PESTO
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sauces                           Pasta
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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