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Pesto- Jalapeno, Sunflower Seed, Cilantro Pesto

Source of Recipe

Gourmet December 1994


List of Ingredients

a 3-inch fresh jalapeno chili, chopped (wear rubber gloves)
1/3 cup raw unsalted sunflower seeds, toasted lightly and cooled
1 1/2 cups packed fresh cilantro, rinsed and spun dry
1 1/2 cups packed fresh parsley leaves (preferably flat-leafed), rinsed and
spun dry
2 large garlic cloves, chopped
1/2 teaspoon salt
1/3 cup extra-virgin olive oil plus additional to cover
pesto



Recipe

In a food processor blend well all ingredients except additional oil.Transfer pesto to a jar with a tight-fitting lid, covering pesto with a layer of additional oil to prevent discoloration. Pesto keeps, covered and chilled, 2 weeks. Makes about 1 cup.

To use pesto:Pour off layer of oil from pesto.
In a kettle of boiling salted water boil 1 pound pasta until al dente.Reserve 2/3 cup of hot cooking water and drain pasta in a colander. In a heated serving bowl stir together 3/4 cup pesto and reserved cooking water. Add pasta to pesto and toss until coated well. Serves 4 to 6.