Sunflower Seed Pesto

This is a recipe for making a
basil and sunflower seed pesto.
It may be made and refrigerated
for up to 2 weeks and it's good.

Ingredients:
4 cups coarsely chopped fresh basil leaves
1 cup unhulled raw sunflower seeds
1/2 cup olive oil
1 cup freshly grated Parmesan
2 Tablespoons sweet butter, at room temperature
2 cloves garlic, crushed

Directions:
Place basil, sunflower seeds, olive oil,
Parmesan, butter, and garlic in the bowl
of a food processor fitted with the metal blade.
Process to a puree, scraping down sides often.
Transfer pesto to a small bowl with a lid.
Press a sheet of plastic wrap to the surface
of the pesto sauce, then seal with the lid.
May be refrigerated up to 2 weeks.