Cilantro, Jalapeno and Sunflower Seed Pesto

You are going to love this!  So versatile, you can use it to toss with pasta, spread on baguette or bun for sandwich or burger topping, or even mix it with some freshly chopped tomatoes and onions for salsa.  Try it on top of grilled meat for an extra bit of flavour.

1 small – medium jalapeno pepper, depending on your taste for spicy food

1 cup roasted sunflower seeds

Pulse until coarsely chopped

5 cloves garlic

2 cups fresh cilantro leves

1 tsp grated lime zest

juice of 1/2 lime

1 tsp salt

1/2 tsp pepper

2/3 cup olive oil

In food processor (or mortar and pestle if you are feeling like you need a good workout) combine jalapeno, roasted sunflower seeds and garlic – Pulse or mash until a coarse grind.  Add the cilantro, lime zest and juice, salt and pepper.  Pulse a few times until blended.  In a steady stream, with processor running – slowly add oil

This can be kept in the fridge for a few days, or frozen in small containers to use all year long.

All ready for the freezer!

3 thoughts on “Cilantro, Jalapeno and Sunflower Seed Pesto

  1. where has this recipe been all my life 🙂 I’ll be sharing this page on my facebook profile for my friends! Thanks so much for the recipe!

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