Categories: Sauces, Pasta 
      Yield: 1 servings 
  
      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.