Basil Sunflower Seed Pesto

1. 1

   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.

2. 2

   Transfer the pesto to a small bowl and lay plastic wrap directly on the surface to prevent discoloration.

3. 3

   The pesto keeps, covered and chilled, for 2 weeks.

4. 4

   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 23 cup hot pasta cooking water.

5. 5

   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.

* Per serving · 4 servings · Values may vary.