White Oyster Chili



1 cup fresh parsley
1/2 cup fresh cilantro
1/3 cup pine nuts, lightly toasted
1/3 cup freshly grated Parmesan cheese
3 cloves garlic, minced
2 or 3 jalapeno peppers, chopped
1 teaspoon fresh lime juice
2/3 teaspoon grated lime rind
2/3 cup olive oil


To make the topping, place the parsley, cilantro, pine nuts, Parmesan, and garlic in a food processor fitted with a metal blade. Process for 10 seconds. Add the jalapenos, lime juice, and lime rind and process for 10 to 15 seconds more. With the processor running, add the oil through the food chute and process just until well blended. Set aside.



8 servings

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