Recipe courtesy of Molly Yeh


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  • Level: Easy
  • Total: 5 min
  • Active: 5 min
  • Yield: 1/2 cup
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  1. In a food processor, combine the cilantro, parsley, olive oil, cumin, coriander, salt, cayenne, jalapeños, garlic and a few turns of pepper and blend until the mixture is the consistency of pesto, adding more olive oil if desired. Store in the fridge for up to 3 days, or spoon into ice cube trays, freeze and thaw as needed.

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