Jalapeno Sunflower Seed Pesto

Categories: Pesto

Serves: 1 Servings

Ingredients:

1 lg Fresh jalapeno pepper;
-seeded & chopped
1/3 c Unsalted sunflower seeds;
-toasted
1 1/2 c Fresh coriander; rinsed &
-dried
2 Cloves garlic; chopped
1/2 ts Salt
1/3 c Extra virgin olive oil
Additional oil to cover

Instructions:
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 2/3 cup hot water. Drain pasta, spoon together 3/4 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
on Nov 28, 1997

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