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Jalapeno Pesto

Submitted by Sarah Fritschner


  • 1 C lightly packed fresh parsley
  • 1 C lightly packed fresh cilantro
  • 1 to 2 medium jalapenos, roughly chopped
  • 2 Tbsp lemon juice
  • 1 large garlic clove
  • 1 tsp salt
  • 1⁄2 C slivered almonds
  • 1⁄2 C olive oil


Combine the herbs, jalapeno, lemon, garlic, salt and nuts in a food processor. Pulse a few times and then let it run as you slowly pour in olive oil until herbs are pureed. Scrape down sides a few times while processing. Serve on grilled meats, corn salad, grilled vegetables etc. Makes 1⁄2 cup.

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