Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 large | Fresh jalapeno pepper; seeded & chopped |
| ⅓ cup | Unsalted sunflower seeds; toasted |
| 1½ cup | Fresh coriander; rinsed & dried |
| 2 \N | Cloves garlic; chopped |
| ½ teaspoon | Salt |
| ⅓ cup | Extra virgin olive oil |
| \N \N | Additional oil to cover |
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