Jalapeno Sunflower Seed Pesto

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This is the best!

 

Jalapeno Sunflower Seed Pesto

 

1 large fresh jalapeno pepper, seeded, chopped

1/3 cup unsalted sunflower seeds, toasted

1 1/2 cups fresh coriander, rinsed, dried

2 cloves garlic, chopped

1/2 tsp. salt

1/3 cup extra virgin olive oil

additional oil to cover

 

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.

 

 

 

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