| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Pesto |
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Fresh jalapeno pepper; seeded & chopped |
| 1/3 |
c |
Unsalted sunflower seeds; toasted |
| 1 1/2 |
c |
Fresh coriander; rinsed & dried |
| 2 |
|
Cloves garlic; chopped |
| 1/2 |
ts |
Salt |
| 1/3 |
c |
Extra virgin olive oil |
|
|
Additional oil to cover |
INSTRUCTIONS
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 3/4 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@geocities.com> on Nov 28, 1997
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