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Chili Cilantro Pesto


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  • 6 garlic cloves
  • 3 serrano chilis
  • 2 c parsley
  • 2 c cilantro
  • 1/2 c EVOO



Step 1

in a cast iron skillet, cook unpeeled garlic and chilis until lightly charred..about 15 minutes. Peel the garlic. Split and seed chilis. In a blender, puree the chilis, garlic, parsley, cilatro, and oil. Season with salt. Trnsfer to mason jar and "top" with 1/4 inch EVOO. Refrigerate up to two months.

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