One of the things we picked up at the farmers market in San Diego was a parsley-chili pesto from Hani’s Market (a local San Diego company).  This was a wonderful thing, I found myself finding excuses to eat it all day long.  I would put it on pita bread points, on crackers with cheese, on salads with feta, you name it, I (and Heather and Ken) put it on it!

Since it was a refrigerated item, I could not bring it home, so I decided to try to re-create it, or something similarly yummy.  It is not quite exactly the same, but pretty darn close and equally tasty and addictive!

I started with some parsley from my garden.

I decided to start with 2 cups, just like I do for basil pesto.  Then I grabbed some serrano peppers from the garden.

I had bought pickled garlic with cayenne at the farmers market, so I decided to use that instead of plain garlic and red pepper flakes.  So, if you do not have access to pickled garlic with cayenne, feel free to make the substitution – tasting as you go along.

From there it was a matter of adding, pulsing the food processor and tasting.  Do not get scared off by the amount of serrano peppers in the recipe – it has a great bite, but it is really not that hot.  And, you can always use less.  It should taste fairly garlicky, but if you are using plain raw garlic, start with 12 cloves and increase gradually from there.  Raw garlic is stronger than pickled garlic.

So as I munch on my tasty snack, I am transported back to San Diego and can easily picture sunset over the pacific…

Parsley-Serrano Pesto

2 packed cups parsley, stems removed

28 cloves raw pickled garlic with cayenne

6 serrano peppers, seeded

1/4 tsp red pepper flakes

1/2 cup extra virgin olive oil

Place parsley in the food processor, pulse to chop.

Add the rest of the ingredients, pulse to mince and mix together.  Taste and adjust, adding more garlic or peppers, or both.

Serve with crackers, chips, and or cheese or spread on grilled vegetables, add to salads, eggs, whatever strikes your fancy.  Store in the fridge or freeze what you won’t use in a week.

Enjoy!

Makes 1 cup.

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