MOW - Spicy cilantro pesto

It's race season and you know what that means... carboload!

This is a great way to avoid those nasty jarred sauces. This homemade pesto will keep for several weeks in you refrigerator, so you can break it out before several races to load up on those carbs.

Ingredients:

5-6 garlic cloves
2-3 Serrano peppers
1 bunch fresh parsley
1 bunch fresh cilantro
1/2 cup olive oil
Salt to taste

Goodness in the blender.

Roast the unpeeled garlic cloves and peppers in a pan with a little olive oil. Keep the temps low, you want to char the garlic and peppers. If your oil is smoking, it's too hot. Also, if you have cast iron pans, you can use those without oil. Should take about 10 minutes to roast them, be sure and flip them around once in a while.
While those are roasting you can start your pasta. I prefer a nice fettuccine.
Peel the roasted garlic and seed the peppers, then toss
in a blender with the whole lot of parsley and cilantro plus about 1/2 cup of olive oil and blend to a liquid state.
Toss with your pasta and enjoy!
Put leftover sauce in a jar or sealed other container and refrigerate for up to 2 months.

A full blender yields about this much pesto.