posted by Sue Freeman 09-18-98 3:00 PM
Jalapeno Sunflower Seed Pesto
1 jalapeno pepper, seeded
1/3 cup sunflower seeds, toasted
1 1/2 cups cilantro
1 1/2 cups parsley
2-3 cloves garlic
1/4 cup parmesan cheese, fresh grated
1/2 tsp. salt
6 Tbl. olive oil
In a food processor or blender, add jalapeno, sunflower seeds, cilantro, garlic, parsley, salt, and 3 Tbl. olive oil. Process until roughly chopped.
Add parmesan cheese and remaining olive oil until ingredients are mixed. Do not overmix.
Cook pasta and mix with pesto, roughly 1 Tbl. pesto per 2 cups pasta. Top with fresh grated Parmesan cheese.
Serve with Italian sausage braised with red wine vingar (2 Tbl.) and onions (1/4 cup).
Pesto can be stored in refrigerator, top with 1 Tbl. olive oil to prevent pesto from turning dark in color.