Jalapeno Sunflower Seed Pesto

• a 3-inch fresh jalapeno 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

1. In a food processor blend well all ingredients except additional oil.
2. Transfer pesto to a jar with a tight-fitting lid, covering pesto with a layer of additional oil to prevent discoloration.
3. Pesto keeps, covered and chilled, 2 weeks.
4. Pour off layer of oil from pesto.
5. In a kettle of boiling salted water boil 1 pound pasta until al dente.
6. Reserve 2/3 cup of hot cooking water and drain pasta in a colander.
7. In a heated serving bowl stir together 3/4 cup pesto and reserved cooking water.
8. Add pasta to pesto and toss until coated well.

jalapeno chili, sunflower seeds, fresh coriander, parsley, garlic, salt, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/jalapeno-sunflower-seed-pesto-11016 (may not work)