Asian Pesto

• Makes about 3 1/2 cups
• Lasts 2 weeks, refrigerated
• 2 jalapeno chiles, stemmed and seeded
• 8 garlic cloves
• 1 tablespoon sugar
• 1 heaping tablespoon peeled and minced fresh ginger
• 1 cup roasted salted macadamia nuts or roasted salted peanuts
• Zest of 2 lemons
• 2 cups extra-virgin olive oil
• 1 cup fresh basil leaves, packed
• 1 cup fresh mint leaves, packed
• 1/2 cup fresh cilantro leaves, packed
• Kosher salt and freshly ground black pepper to taste

1. Makes about 3 1/2 cups
2. Lasts 2 weeks, refrigerated
3. 2 jalapeno chiles, stemmed and seeded
4. 8 garlic cloves
5. 1 tablespoon sugar
6. 1 heaping tablespoon peeled and minced fresh ginger
7. 1 cup roasted salted macadamia nuts or roasted salted peanuts
8. Zest of 2 lemons
9. 2 cups extra-virgin olive oil
10. 1 cup fresh basil leaves, packed
11. 1 cup fresh mint leaves, packed
12. 1/2 cup fresh cilantro leaves, packed
13. Kosher salt and freshly ground black pepper to taste
14. In a blender or food processor, combine the chiles, garlic, sugar, ginger, nuts, zest, and 1 cup of the oil and blend until smooth. Add the basil, mint, and cilantro and blend while slowly adding the remaining oil until a thick puree is formed. Season with salt and pepper. Store in a tightly covered jar and refrigerate

weeks, chiles, garlic, sugar, fresh ginger, nuts, lemons, extravirgin olive oil, fresh basil, mint, fresh cilantro, kosher salt

Taken from www.epicurious.com/recipes/member/views/asian-pesto-50030341 (may not work)