With the food processor running, drop in the garlic cloves
and chilies; process until minced
Turn off the machine
and add the cilantro, parsley, pine nuts, Parmesan cheese
and salt
Pulse to finely chop the ingredients
With the
machine running again, pour in the oil and process to
make a paste
Use immediately or cover tightly and
refrigerate for up to 5 days or freeze for up to 3 months.
Yield: 1 cup
SUGGESTED USE: This Southwestern version of the
traditional pesto is also good tossed with hot pasta
Also try
it rubbed on chicken pieces (2 hours) or salmon (30
minutes) or even halibut (30 minutes).
