I got the inspiration for this recipe from a recent edition of Food&Wine Magazine. It is a great use of leftover herbs or ones fresh from your garden. Stored properly, by adding 1/4 inch of olive oil to the top of the container, this will last for up to 2 months in the refrigerator.Recipe follows:
In a heavy -bottomed skillet infuse 6 unpeeled garlic gloves with 2 whole jalapeno peppers. Heat until peppers are lightly charred. Peel the garlic and split the peppers, remove seeds. In a blender puree the garlic and peppers. Add 2 cups chopped fresh parsley, 1 cup chopped fresh basil,1 cup chopped fresh cilantro and 1/2 cup extra virgin olive oil. Continue to puree and add salt and pepper to taste.
This recipe is about using up fresh ingredients. So substitute with what you have left over. Pesto is a staple in my house. It has so many great uses!!!
Enjoy!!!
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