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

Troy MacLarty
January 2006

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Recipe Summary test

total:
15 mins
Yield:
makes 2/3 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

The pesto can be refrigerated for up to 3 days. Bring to room temperature before serving.

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