Trenette with Jalapeno Pesto

• 6 jalapeno peppers, cored and seeded
• 5 Serrano chilies, cored and seeded
• 1/2 medium red onion, finely diced
• 1/2 cup sliced blanched almonds
• 1 cup extra virgin olive oil
• salt, to taste
• 1/4 cup extra virgin olive oil
• 6 cloves garlic, thinly sliced
• 1 1/2 pounds trenette or thin linguine
• 1/2 cup fresh breadcrumbs, toasted

1. Place the jalapenos, serranos, onions, almonds, and olive oil in a food processor and process until smooth.
2. Season with salt to taste.

peppers, serrano chilies, red onion, almonds, extra virgin olive oil, salt, extra virgin olive oil, garlic, trenette, fresh breadcrumbs

Taken from www.foodrepublic.com/recipes/trenette-with-jalapeno-pesto-recipe/ (may not work)