Cilantro-Green Chile "Chimichurri/Pesto"
Yields 1 scant cup
This is something I nearly always have in my refrigerator. Add it to scrambled eggs, toss it in a salad dressing, enhance grilled bread with fresh height-of-season tomatoes and a thick smear. The herbs can be interchangeable-- think about substituting some mint, green garlic, basil, hoja santa, anything you like.
For the restaurants, we add a little lime juice and make a simple green ceviche with firm white fish. This is a perfect summer recipe, in my book.
1/2 head garlic, cloves broken apart
2 to 3 serrano chiles
1 medium bunch cilantro, thick bottom stems cut off
1 small bunch flat leaf parsley, thick bottom stems cut off
1/2 cup olive oil
Set a dry skillet over medium heat. Lay in the unpeeled garlic cloves and chiles. Roast, turning frequently, until soft and blotchy brown in spots, about 10 minutes for the chiles and 15 minutes for the garlic. Cool until handleable, then slip the skins off the garlic, pull stems off the chiles and roughly chop (no need to remove the seeds). Place in a food processor along with the cilantro (about 1 cup if packed), parsley (about 1 cup if packed), oil and 2 generous teaspoons salt. Process until nearly smooth (it will be pasty). Scrape into a storage container and refrigerate until serving time.
*If you plan on saving, cover the top with a thin layer of olive oil.