CILANTRO, CHILI AND SUNFLOWER SEED PESTO

HANDS-ON TIME 5 minutes
TOTAL TIME 5 minutes
MAKES 1 cup

INGREDIENTS:

• 1 red hot pepper, seeded and chopped
• ½ cup unsalted roasted sunflower seeds
• 3 cloves garlic
• 1 cup fresh cilantro leaves
• ½ tsp grated lime zest
• pinch salt
• ⅓ cup light-tasting olive oil

DIRECTIONS:

1. In a food processor, pulse together the hot pepper, sunflower seeds, and garlic until coarsely ground.
2. Add the cilantro, lime zest, and salt; pulse 6 times.
3. With the motor running, add the oil in a thin, steady stream until smooth.
4. (Make-ahead: Refrigerate in an airtight container for up to 3 days or freeze for up to 6 months.)

NUTRITIONAL INFORMATION, PER 1 TBSP:

• Calories: about 66 cal
• Protein: 1 g
• Total Fat: 7 g (1 g sat. fat)
• Carbohydrates: 1 g
• Fiber: trace
• Cholesterol: 0 mg
• Sodium: 1 mg
• Potassium: 30 mg

% RDI:

• Calcium: 1%
• Iron: 1%
• Vitamin A: 1%
• Vitamin C: 3%
• Folate: 5%