Spicy Cilantro Pesto

• Recipe by Troy MacLarty

This fresh pesto was inspired by the Moroccan spice-and-herb vinaigrette charmoula. MacLarty also uses it as a spread for toast and as a sauce for pasta.

Ingredients

1. 1 cup cilantro leaves and small sprigs
2. 1/2 cup flat-leaf parsley leaves and small sprigs
3. 1 garlic clove, chopped
4. One 1-inch piece of fresh ginger, peeled and finely chopped
5. 1/2 large jalapeño, seeded and chopped
6. 1/2 cup vegetable oil
7. Salt

Directions

1. 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.