Ingredients:
2 bunches cilantro
1 bunch parsley ( preferably Italian)
4 -5 cloves garlic, peeled
2 serrano peppers or 4 Thai red chili peppers, stemmed
1/2 cup olive oil, plus extra if needed
1/2 teaspoon ground cumin
1/2 teaspoon fresh ground black pepper
1 1/2 teaspoons kosher salt or 1 teaspoon table salt
1/2 lemons, juice of
Directions:
Cut and discard the visible, leafless stems from the cilantro and parsley.
Wash and pat dry.
Place the cilantro and parsley in a blender with the remaining ingredients.
Blend at low speed, stoppng often to smash down the ingredients as they combine.
Turn up speed and blend thoroughly.
Place in a storage container, taste and adjust salt, and top with a little oil as you would pesto.
This lasts for a month if stored in an airtight container.
Servings: 32
Time preparation: 15 min.
Time total: 15 min.