Ingredients
Makes about 3 1⁄2 cups
Lasts 2 weeks, refrigerated
2 jalapeño chiles, stemmed and seeded
8 garlic cloves
1 tablespoon sugar
1 heaping 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 leaves, packed
Kosher salt and freshly ground black pepper to taste
Preparation
Makes about 3 1⁄2 cups Lasts 2 weeks, refrigerated
2 jalapeño chiles, stemmed and seeded
8 garlic cloves
1 tablespoon sugar
1 heaping 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 leaves, packed
Kosher salt and freshly ground black pepper to taste
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
