Jalapeño Sunflower Seed Pesto
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 to 6
- 1/2 teaspoon salt
- 2 large garlic cloves, chopped
- Carbohydrate 3 g(1%)
- Fat 13 g(21%)
- Fiber 1 g(4%)
- Protein 1 g(3%)
- Saturated Fat 2 g(9%)
- Sodium 99 mg(4%)
- Calories 133
Preparation 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.
Preparation 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.
