Recipe - Jalapeno Pesto

One fourth cup Garlic (about 1 head)
1 cup Parmesan cheese
1 One half cup Pine nuts
1 cup Fresh cilantro
6 Jalapenos; roasted, seeded
and minced
1 cup Vegetable oil
1 teaspoon Salt

A while back there was some discussion about making pestos w/ chiles. Last
week this recipe appeared in the Wash Post, so I thought I'd share it. I
haven't made it, and I would probably use half the oil (one cup sounds like
ALOT), and make it olive oil. Hope someone can enjoy it.

Place garlic, Parmesan and pine nuts in food processor and puree. Add
cilantro and jalpenos and puree until smooth. With motor running, slowly
add the oil. Add salt, scrape down and process again briefly.

Trisha Michel michel@pioneer.uspto.gov

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.