Cilantro Pesto

Ingredients:

• 1 1/2 cups cleaned, chopped cilantro
• 1/2 cup of cleaned, chopped parsley (optional)
• 4 cloves of garlic, peeled and chopped
• 2 jalapeno peppers stemmed and chopped
• 2 limes, juiced
• 1/2 cup extra virgin olive oil

Directions:
Food process the oil, lime juice, garlic, and jalapenos until smooth.  Add the chopped cilantro and pulse.  Once it is smooth you can use or freeze in ice cube trays for future use.

Arugula Pesto

Ingredients:

• 2 cups packet arugula leaves
• 1/2 cup of chopped walnuts
• 1/2 cup extra virgin olive oil
• 6 garlic cloves, peeled and chopped
• 1/2 teaspoon salt

Directions:
Food process all ingredients until smooth.  You can toast the walnuts first if you prefer.  Use right away or freeze in ice cube trays for future use.

Tips on preserving pesto and fresh herbs.