Makes 2 cups
This pesto is full of flavor: zesty orange, bright green herb, and a spicy habanero kick, making it a welcome addition to grilled chicken, fish or veggies. Try stirring a spoonful into black bean soup or chili, spread it on crostini or sandwiches with cheese, or try it with this squash and couscous dish for a hearty vegetarian meal.
1 cup cilantro, packed
½ cup mint, packed
½ cup flat leaf parsley, packed
2 cloves garlic, peeled
½ cup pepitas, lightly toasted
2 tablespoons fresh squeezed orange juice
2 tablespoons We Olive Jalapeno Olive Oil
¼ cup We Olive Arbequina Extra Virgin Olive Oil
Kosher salt, about 1 teaspoon
Place all ingredients in the bowl of a food processor or blender. Process until smooth, about 30 seconds. Season to taste with salt. Use immediately or store in an airtight container for up to two days. Freeze in an airtight container for up to one month.
Notes: If you prefer less heat, reduce the amount of habanero oil to 1 tablespoon. If you don’t have a chile infused olive oil on hand, increase the amount of Arbequina, or other extra virgin olive oil by two tablespoons and add 1 teaspoon of crushed red pepper flakes.