Meals Matter

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Contributed By: jugreer
Internet

Ingredients

2 Jalapeño chiles, stemmed and seeded

8 Garlic cloves

1 tablespoon Sugar

1 tablespoon Peeled and minced fresh ginger

1 cup Roasted salted macadamia nuts or roasted salted peanuts

Zest of 2 lemons

2 cups Extra-virgin olive oil

1 cup Fresh basil leaves, packed

1 cup Fresh mint leaves, packed

1/2 cup Fresh cilantro or parsley leaves, packed

Salt and pepper to taste

Preparation

In a blender or food processor, combine the chiles, garlic, sugar, ginger, nuts, zest, and 1 cup of the oil

and blend until smooth. Add the basil, mint, and cilantro and blend while slowly adding the remaining oil

until a thick purée is formed. Season with salt and pepper. Store in a tightly covered jar and refrigerate.

Makes about 3 1/2 cups

Lasts 2 weeks, refrigerated

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