Pesto is, of course, a great sauce for pasta, and this topping is also good on steamed vegetables and grilled meats.

　　Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 4 to 6

　　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

　　

Step 1

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:

Step 2

Pour off layer of oil from pesto.

　　

Step 3

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.