Autumn Color Week :: Green

Here's a recipe and a little green for you on this rainy (at least here in Seattle) Tuesday.

Jalapeno Pesto:

2 cloves garlic
2 tablespoons pine nuts
2 cups cilantro
1/2 teaspoon salt
1/2 cup olive oil
2 chopped green onions
1 jalapenos
2 cups parsley
the juice from 1 lemon

Puree all together. I originally used this as a dipping sauce for crab cakes back in the when I still ate fish. Now I use it on rice, pasta, or as a dip for a variety of dishes.


1 comment:

Anonymous said...

(i just adore the second photo)