Jalapeno sunflower seed pesto

1 Servings

Ingredients

Quantity Ingredient
1 large Fresh jalapeno pepper; seeded & chopped
⅓ cup Unsalted sunflower seeds; toasted
1½ cup Fresh coriander; rinsed & dried
2 Cloves garlic; chopped
½ teaspoon Salt
⅓ cup Extra virgin olive oil
Additional oil to cover

Directions

1. In a food processor blend well all ingredients except additional oil. 2.

Transfer to a jar with a lid and cover with a layer of additional oil.

Notes: To use the pesto pour off the layer of oil. Cook pasta of your choice; reserve ⅔ cup hot water. Drain pasta, spoon together ¾ cup pesto and reserved cooking liquid and toss with cooked pasta.

Pesto will keep in the fridge for up to 2 weeks.

Recipe by: Gourmet - December 1994 Posted to recipelu-digest Volume 01 Number 320 by RecipeLu <recipelu@...> on Nov 28, 1997

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