I looked for a recipe that has similar ingredients in it, and this one is very close. The difference is the Swan River Zhoug Spicy Cilantro Pesto ($6.99) has jalapeño pepper in it. So feel free to add some heat. They also use white vinegar, where this recipe calls for red-wine vinegar. And there is lime juice in the sauce, which probably keeps it fresh and bright green. I've added that to this recipe. There is no parsley in the store-bought version, so you could use all cilantro if you like.
Makes 1 Cup
Ingredients:
1 cup (250 ml) packed fresh cilantro
1/2 cup (125 ml) packed fresh parsley
2-3 fresh garlic cloves
3/4 cup (175 ml) vegetable or canola oil
2 TBS (30 ml) red wine vinegar
1/4 tsp salt
1 TBS fresh lime juice
pinch of chili spice (optional)
Directions:
Add the cilantro and parsley to a food processor. With the motor running, drop in the garlic cloves. Slowly pour in the oil in a slow steady stream. Add the vinegar and lime juice. Season with salt.
Add chili spice or a bit of jalapeño pepper (optional). Taste and adjust flavors.
Put in a jar and store in the fridge. It will keep for at least 2 weeks.
It is excellent on any fish, chicken and with crackers.
You can use it as a dip with fresh vegetables or on pasta.
This recipe was adapted from Food & Drink Magazine.
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