Saturday, July 24, 2010
5 jalapenos-roasted*, seeded, peeled, chopped- (for god's sake, add to taste, don't be a moron like me....)
2 cups cilantro
1 cup basil
1 cup mint
2 cloves garlic
2 tblsp pine nuts
1/2 cup olive oil
salt and pepper
Parmesan & pecorino cheese, or even better, a mexican cheese like cortijo or oaxaca
1/4 lemon- sprinkle juice
To taste, TO taste, TO TASTE: this is the motto I am incapable of following.. Grr, argh. So, This recipe is definitely still in progress- I made it holy moly flaming hot, but we managed to salvage it with lots of olive oil, a little mint, more cilantro, cheese.... and it was still hot! BUT I really did think it tasted quite good- especially after hitting it with a little lemon juice.
So, carefully combine all the herbs, pine nuts, and garlic in a processor first, and then add in the jalapeno to taste, along with the olive oil. Adjust seasonings to taste, and add cheese- both into the pesto and as garnish. Voila!
Not as tricky as it sounds or seems. Place peppers in an oven-safe dish, fire the oven up to 400 degrees, and roast about 40 minutes, until the skins start to blacken and the peppers soften. It is optional to put a little oil on them and in the pan, but olive oil is of course delicious and adds flavor- same goes for roasting garlic alongside the peppers as well. Make sure to turn them every so often so all sides are cooked evenly.