Tools: 8-inch cast-iron pan and metal spatula, knife and cutting board, food processor, measuring cups and spoons
Author: Joyce @ Light Orange Bean
3unpeeled garlic cloves
3hot cherry peppers
2packed cups cilantro sprigs
2packed cups dill sprigs
½cupextra-virgin olive oilplus 2 tablespoons or more for covering on top
Heat a cast-iron pan over medium heat. Add canola oil, garlic, and cherry peppers. Sauté over medium heat and stir to cook until the garlics and peppers are charred slightly. Approximately 7 minutes. Transfer the garlics and peppers onto a cutting board and let them cool. Peel the garlic and remove the stem and seeds from the peppers.
In a food processor, add garlic cloves, peppers, cilantro, and dill and give it a brief grind. Add ½ cup of olive oil and a pinch of salt and then puree.
Transfer the pesto to a clean jar. Add 2 tablespoons or more olive oil on top to cover the pesto by ½ inch. Cover with lid and refrigerate for up to 2 months.