Jalapeño Sunflower Seed Pesto Food

JALAPEñO SUNFLOWER SEED PESTO

Steps:

• 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.

SUNFLOWER-BASIL PESTO TAGLIATELLE FOR TWO

Steps:

• Combine basil, parsley, oil, sunflower seeds, Pecorino cheese, lemon juice, garlic, and salt for pesto in a food processor; process until desired texture is reached. Reserve 4 tablespoons pesto for pasta dish; save remaining pesto for another use.
• Bring a large pot of lightly salted water to a boil. Cook pasta at a boil until tender yet firm to the bite, 9 to 10 minutes.
• While pasta cooks, heat olive oil in a large skillet over medium to medium-low heat. Add garlic and pepper flakes until things start bubbling and popping; cook and stir for 1 minute. Add onions, salt, and pepper, and continue to cook and stir for 4 minutes.
• Drain tagliatelle, reserving 1/4 cup pasta water; transfer pasta immediately into the skillet. Add 4 tablespoons pesto and reserved pasta water; toss everything together until pesto is evenly distributed.
• Remove from heat and toss together with Pecorino and lemon juice. Taste and adjust salt and pepper if desired.

SUNFLOWER SEED AND BASIL PESTO

Steps:

• Place basil, parsley, olive oil, sunflower seeds, Pecorino Romano cheese, lemon juice, garlic, and sea salt into a small blender or food processor; puree until blended to desired consistency. Taste and adjust salt if desired.