Spicy Mint Pesto
3 c. lightly packed fresh mint leaves
1 jalapeño, roughly chopped, seeds and ribs included
1/3 c. macadamia nuts
zest of 1 lime
juice of 2 limes
1/3 c. vegetable/canola/mild flavored oil
Put the mint, chile, nuts, zest and lime juice in the FoPro and blitz until finely chopped. Scrape down the sides.
With the FoPro running, pour the oil in through the feed tube and blend until you have a thick, smooth sauce. Adjust the seasoning.
Tasty with cold udon noodles and a nice hot piece of seared fish (I used halibut).