JALAPEñO SUNFLOWER SEED PESTO

Jalapeño Sunflower Seed Pesto image

Yield Serves 4 to 6

Number Of Ingredients 8

a 3-inch fresh jalapeño chili, chopped (wear rubber gloves)
1/3 cup raw unsalted sunflower seeds*, toasted lightly and cooled
1 1/2 cups packed fresh coriander, 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
*available at natural foods stores, specialty foods shops, and some supermarkets

Steps:

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.
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.