Active Time
Total Time
15 MIN
Serves : makes 2/3 cup

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

How to Make It


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.

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