- 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
- 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.
- 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.