Ingredients
1 cup cilantro leaves and small sprigs
1/2 cup flat-leaf parsley leaves and small sprigs
1 garlic clove, chopped
One 1-inch piece of fresh ginger, peeled and finely chopped
1/2 large jalapeño, seeded and chopped
1/2 cup vegetable oil
Salt
Preparation
In a blender, combine the cilantro, parsley, garlic, ginger and jalapeño; blend until minced. With the machine on, gradually add the oil in a steady stream and puree. Scrape the pesto into a bowl and season with salt. MAKE AHEAD The pesto can be refrigerated for up to 3 days. Bring to room temperature before serving.
