Southeast Asian Pesto

Southeast Asian Pesto:

2 or 3 large cloves garlic
1/2 cup coarsely chopped fresh ginger
1/4 cup sliced fresh lemongrass, fleshy part only
1/2 cup chopped green onions
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
1/2 to 1 teaspoon chopped fresh jalapeno
1/2 cup toasted nuts of choice
1/4 to 1/3 cup rice vinegar
1 teaspoon salt
2/3 to 3/4 cup olive oil
2 teaspoons sesame oil

Process garlic, ginger, lemongrass, green onions, basil, parsley, cilantro, jalapeno, nuts, vinegar, and salt in a food processor until smooth. Add oils gradually, using only enough to allow herbs and vegetables to become a smooth paste. Cover and refrigerate. Bring to room temperature before serving.

Yields 3 cups.
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