FIERY JALAPENO PESTO

	Use this pesto for seasoning vegetables, meats, sauces, 
or pasta, or as a base for salad dressing or marinade.  You 
can use small amounts directly from the freezer.

	1 	cup fresh jalapeno peppers, stems removed
	2 	large cloves galic, each peeled & cut 
                into 4 pieces
	1 	cup firmly packed fresh basil leaves
	1 	cup firmly packed fresh cilantro leaves
	1 	teaspoon freshly ground cumin seed
	1/2 	to 2/3 cup extra virgin olive oil
	1/2 	cup freshly grated Parmesan cheese
	1/2 	cup walnuts or pine nuts
	1/2 	tsp salt, if needed, depending on 
                saltiness of cheese
	1 	Tbsp white wine vinegar

	Combine jalapenos, herbs, ground cumin seed, and olive 
oil in food processor or blender container.  Process until 
smooth.  Add remaining ingredients, pulsing several times to 
mix completely.  Taste for seasoning; adjust salt and 
vinegar as needed.  Refrigerate up to 2 weeks; freeze for 
long-term storage.  Reblend if liquids appear when thawed 
after freezing.


	Yield:  Makes about 2 cups