Recipe - Jalapeno Sunflower Seed Pesto

1 lg Fresh jalapeno pepper;
seeded & chopped
1/3 cup Unsalted sunflower seeds;
toasted
1 One half cup Fresh coriander; rinsed &
dried
2 Cloves garlic; chopped
One half teaspoon Salt
1/3 cup Extra virgin olive oil
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 2/3 cup hot water. Drain pasta, spoon together Three fourths 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 recipeludigest Volume 01 Number 320 by RecipeLu
recipelu@geocities.com on Nov 28, 1997