Southwestern Pesto Sauce - cooking recipe

Ingredients

4 ounces grating Mexican blend cheese, cut into pieces (at room temperature)
2 garlic cloves, peeled
1 jalapeno pepper, seeded and cut into quarters
2 (4 ounce) cans diced green chili peppers, sliced and drained well
3/4 cup pine nuts (I used 3/4 can slivered almonds)
1/4 cup fresh parsley sprig, lightly packed
1/4 cup fresh cilantro leaves, lightly packed
2 tablespoons olive oil

Preparation

Place cheese, garlic, and jalapeno pepper in a blender container or a food processor bowl.
Cover, blend or process until finely grated.
Add chili peppers, nuts, parsley and cilantro.
With machine running slowly, gradually add oil.
Blend until nearly smooth.
Set aside 1 cup for pork roast.
Freeze remaining pesto for up to a month.
Note: Always keep in mind that the chili's contain oils, and that they can burn your skin, and your eyes; wear gloves or wash your hands often.