Asian Pesto

(From "Simply Ming" Ming Tsai)

Makes about 3 and 1/2 cups
Lasts 2 weeks, refrigerated

2 jalapeno chilis, stemmed and seeded
8 garlic cloves
1 tablespoon sugar
1 heaping tablespoon peeled and minced fresh ginger
1 cup roasted salted macadamia nuts or roasted salted peanuts
zest of 2 lemons
2 cups extra virgin olive oil
1 cup fresh basil leaves, packed
1 cup fresh mint leaves, packed
1/2 cup fresh cilantro leaves, packed
salt and pepper to taste

In a blender or food processor, combine the chilies, garlic, sugar, ginger, nuts, zest, and 1 cup of the oil, blend until smooth.
Add basil, mint, and cilantro, and blend while slowly adding the remaining oil until a thick puree is formed.
Season with salt and pepper.

Store in a tightly covered jar and refrigerate.

Serving suggestions:
Spinach salad with cherry tomatoes and chicken breast.
Rice or pasta and sauteed mushrooms