Jalapeno Pesto

• 1 cup Fresh Cilantro
• 4 whole Jalapenos
• 2 cloves Garlic
• 1/2 cups Walnuts, Toasted
• 1 whole Lemon, Juiced
• 1/4 cups Parmesan Cheese, Shredded
• 1/4 teaspoons Kosher Salt
• 1/4 teaspoons Fresh Ground Pepper
• 1/4 cups Olive Oil

1. 1. In a food processor put a cup of washed cilantro.
2. 2. Using gloves, slice the jalapenos in half, seed and devein. Remember the heat is from the veins, so do what you need to do in order to make it hot or not - depending on your heat tolerance. Roughly chop and place peppers in food processor.
3. 3. Peel garlic and add it, the walnuts, lemon juice, Parmesan, salt, and pepper into the food processor.
4. 4. Pulse until everything is well combined and you don't see big chunks of garlic or whole cilantro leaves.
5. 5. With the processor running (and the top chute open), slowly stream in the olive oil until incorporated.
6. 6. Taste.... Add more salt, pepper or lemon if needed. Add more olive oil to make it the consistency you want. Warm water can be subbed for the additional oil if you want to keep the fat content lower and yet 'loosen' the mixture up.

fresh cilantro, jalapenos, garlic, walnuts, lemon, ubc, ubc, ubc, ubc

Taken from tastykitchen.com/recipes/condiments/jalapeno-pesto-2/ (may not work)